Monday, February 14, 2011

Recipe: Vegetarian Country Captain

I found this recipe in the Jan/Feb issue of Cooking Light Magazine and knew I had to give it a try. Apple and chutney give this protein-packed curry a hint of sweetness, and the currant-almond-cilantro combo nudges the dish from being merely good to truly great. We'll be making this one often.

Vegetarian Country Captain
Serves 4

1 Tbs canola oil
1 1/2 Cups finely chopped onion
1 Granny Smith apple, peeled and diced
1 Tbs flour
1 Tbs curry powder
3 cloves garlic, minced
2 Cups vegetable broth
2 Tbs mango chutney
2 Tbs whipping cream
1/2 tsp kosher salt
3 Cups cauliflower florets
2 Cups shelled edamame
3 Cups hot cooked long-grain white rice
1/4 Cup currants
1/4 Cup sliced almonds
Chopped fresh cilantro
Sliced green onions, optional



1. Heat oil in a large, heavy skillet over medium heat. Add onion and
saute, stirring frequently, until tender; about seven minutes.

2. Add apple and cook for about five minutes, stirring frequently.

3. Add flour, curry and garlic; stir constantly for one minute.

4. Pour in broth and bring to a boil; reduce heat and simmer for a
few minutes until slightly thickened.

5. Stir in chutney, cream and salt, then add cauliflower and edamame.
Cover and cook until cauliflower is tender, about eight minutes.

6. Serve over rice and top with currants and almonds. Garnish with cilantro and green onions if desired.

Don't skip the garnishes! They make a good dish great.


Click here for a printable version of this recipe.

1 comment:

Alton Schyff said...

Wow, this really is a simple to do vegetable dish that's packed with flavor! And as the portion is pretty big, you could put some aside for next day's meal. And I gotta say, the addition of the Granny Smith apple is ingenious. The sweet and sour flavor will complement the other ingredients well.