Bombay Rice Curry Recipe
Recipe
Ingredients
1 cup onion, finely chopped
2 tsp oil
1 cup eggplant cubes, peeled
1/2 cup raw nuts (peanuts, cashews, or peca, ns)
1 cup fresh tomato cubes, peeled
1 cup apple cubes, peeled
2 large garlic cloves, peeled
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 tsp freshly ground pepper (more to tast, e, if desired)
1 tsp salt
1 tsp cumin seeds
1 tsp mustard or dill seeds
2 tsp ground red pepper or chili powder
1 ; water as needed
4 cup brown rice, precooked, still warm (br
1/2 cup raisins (optional)
1/2 cup coconut, shredded (optional)
NUTRITIONAL INFO PER SERVING
377 calories
6 g protein
62 g carbohydrate
13 g fat
2 1/2 bread servings
2 1/2 fat servings
1 vegetable serving
1 fruit serving
Recipe
Preparation
Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts,
tomato, apple and garlic on a slab or pound into a paste with mortar
and pestle, adding water if needed to form a soft mass. (Tiny lumps
are fine). Blend spices into the paste, and then stir all into the
soft onions. Taste and adjust spice level--it is easy to add at this
point. Quickly whisk in enough water to make the spiced vegetable
sauce like thick soup. Pour over warm rice. Garnish with raisins or
coconut if desired.
Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE
Servings:
5
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