TROUTS CURRY (6 hefty portions)



1 large Onion, half diced and the other half cut into thick wedges

4 large cloves Garlic

2 tablespoons Olive Oil

1 28-ounce can Diced Tomatoes

2 cups Vegetable Broth

1 14-ounce can Coconut Milk

½ head Cauliflower, in florets

2 Carrots, sliced

Garbanzo Beans, 2 cups, cooked

Potatoes, in cubes

Curry Powder, 1 tablespoon

Cumin, 1 tablespoon

Cinnamon, 1 tablespoon

Salt, to taste

Cayenne, to taste

Peanut Butter, ½ cup

Greens, 2 cups (Chard, Green Beans, Spinach, or other)

Rice, 4 cups cooked

Garnishes: peanuts or other nuts, coconut, mango chutney, papaya, fruit salsa, raisins



In a large pot, sauté the Diced Onion and Garlic in Olive oil.  Add the Tomatoes, Vegetable Broth, Coconut Milk and Cauliflower.  Bring to a boil, and add the Carrots and Garbanzo Beans.  Simmer for 10 minutes, then add the Onion Wedges, Potatoes and Spices.


To Finish: simmer for 15 minutes or until the potatoes are cooked.  Add Peanut Butter and Greens.


Serve over Rice with Garnishes



Mirin, beer or wine for part of the Vegetable Broth

Any kind of bean for the Garbanzos

Other hard vegetables for the Carrots and Cauliflower


NOTES:  This meal can easily be made ahead. You can turn the curry off after adding spices and let it sit on the stovetop, in the refrigerator or in the freezer until you are ready to finish with the peanut butter and greens. If freezing, do not add the potatoes until after defrosting because they don't freeze well.



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