Recipe - Vegetable Curry With Apple Couscous

CURRY SAUCE
1 tablespoon Saute liquid
One fourth cup Chopped yellow onion
One fourth cup Chopped leek; (white part
only)
3 Cloves garlic; minced
One half Apple; peeled, cored and
chopped
One half Pear; peeled, cored and
chopped
One half Ripe banana, peeled and
chopped
1 tablespoon Rice flour or 1 teaspoon
allpurpose flour
3 tablespoon Curry powder; (preferably
Madras style) or to taste
2 One half cup Fresh carrot juice
Salt and white pepper to
taste

COUSCOUS
1 cup Couscous
1 cup Apple juice
Salt and white pepper to
taste

SUGGESTED VEGETABLES
12 ounce Small red potatoes; halved
4 ounce Pearl onions
2 Japanese eggplants; minced
8 ounce Green beans; trimmed
4 ounce Mushrooms; (caps only)
1 Mediumsize zucchini; cut or sliced up
1 Mediumsize yellow squash;
(such as crookneck), cut or sliced up
One half cup Green peas; (8 ounces
unshelled)

To prepare the curry sauce, heat the saute liquid in a nonreactive skillet
over medium heat and saut‚ the onion, leek and garlic without coloring,
about 5 minutes. Add the apple, pear and banana, and cook 5 more minutes,
stirring occasionally. Mix in the flour and curry powder. Lower heat and
add the carrot juice slowly, stirring frequently with a whisk. Skim off any
foam that forms on the surface. Do not let the mixture boil. Cook at a
gentle simmer for 10 to 15 minutes until thickened. Season with salt and
pepper. Strain the mixture through a finemesh strainer. Set aside

Place the couscous in a bowl. Bring the apple juice to a boil in a small
saucepan, and add salt and pepper. Pour over the couscous and cover with
plastic wrap. After 10 minutes, fluff up with a fork. The couscous is
ready. Set aside.

In a steamer (or a strainer set in a large covered saucepan), steam the
vegetables separately over boiling water until crisp tender, about 12
minutes for the potatoes, 7 minutes for the onions, 5 to 6 minutes for the
eggplant and beans, 4 minutes for the mushrooms and 2 minutes for the
squash and peas. Season vegetables lightly with salt and pepper.

Assemble the dish on a large serving platter or on individual plates.
Arrange the vegetables on a bed of couscous and top with curry sauce.

Posted to fatfree digest by "leanne m. reidy" leanne@insync.net on Jun
28, 1999, converted by MM_Buster v2.0l.