VEGAN--Curried Rice & Vegetables

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* Exported from MasterCook *

 

Curried Rice & Vegetables

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

4 cloves garlic -- sliced

2 thin japanese eggplant -- sliced crosswise

1/2 cup coarsely chopped onion

1 1/4 cups jasmine rice

1 teaspoons curry powder -- (1-3)

1 teaspoon ground ginger

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/8 teaspoon ground black pepper

2 1/2 cups water

1 10-ounce package frozen mixed vegetables

1/3 cup salted peanuts

1 tablespoon chopped fresh cilantro

mango chutney

 

In a heavy 3-quart saucepan, heat oil and garlic until the garlic begins to

brown. Add eggplant and onion and sauté until lightly browned; with a slotted

spoon, remove to bowl.

 

Stir rice, curry powder, ginger, lemon peel, salt, cardamom, and pepper into oil

remaining in saucepan. Gradually stir water into mixture in saucepan and bring

to a boil over medium heat, stirring constantly. Cover, reduce heat to low and

cook 10 minutes.

 

Stir in mixed vegetables along with reserved eggplant and onion mixture; return

to a boil and cook 5 to 10 minutes longer or until all liquid has been absorbed

and vegetables are tender.

 

Transfer mixture to serving platter and top with peanuts and cilantro. Serve

with mango chutney.

 

Source:

" http://www.minutemeals.com "

 

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Per Serving (excluding unknown items): 431 Calories; 11g Fat (21.5% calories

from fat); 13g Protein; 75g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

318mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit;

1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 535 2679 20107 0 0 0 0 0 0 0 1566 904405 0 382