The best delicious Sweet Vegetable Curry Pot Pie With Rice Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sweet Vegetable Curry Pot Pie With Rice Crust recipe today!
Hello my friends, this Sweet Vegetable Curry Pot Pie With Rice Crust recipe will not disappoint, I promise! Made with simple ingredients, our Sweet Vegetable Curry Pot Pie With Rice Crust is amazingly delicious, and addictive, everyone will be asking for more Sweet Vegetable Curry Pot Pie With Rice Crust.
What Makes This Sweet Vegetable Curry Pot Pie With Rice Crust Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweet Vegetable Curry Pot Pie With Rice Crust.
Ready to make this Sweet Vegetable Curry Pot Pie With Rice Crust Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FILLING
1/4 c Orange juice
2 tb Apple juice concentrate
1 c Onion; chopped
1 c Yam or sweet potato, raw;
-cubed
1 c Mushrooms; sliced
1 ts Mustard seeds, whole
2 ts Curry powder
1 tb Ginger; grated
3 c Eggplant; peeled and cubed
1 ts Unbleached flour
1/4 c ;water, if necessary
1/2 c White wine or vegetable
-broth
1 c Peas
1 ts Lemon juice
-CRUST-
2 c Brown rice, short-grain;
-cooked (should be slightly
-sticky)
1 ts Honey
1/2 ts Cardamom
1/2 ts Canola oil
Preheat oven to 400 degrees. Coat an 8-cup casserole dish with vegetable
spray.
Filling: In a Dutch oven, heat orange juice and apple juice concentrate
until bubbling. Add onion. Cook, stirring, 3 minutes. Add yam or sweet
potato, mushrooms, mustard seeds, curry powder, ginger and eggplant; cook,
stirring, 5 minutes, or until seeds pop. Add flour; cook, stirring, 2
minutes. Add water if mixture is dry. Gradually add wine or vegetable broth
andcook 5 to 8 minutes, or until slightly thickened. Remove from heat and
stir in peas and lemon juice. Pour into prepared casserole dish.
Crust: In a bowl, combine rice, honey and cardamom.
Spoonover pie filling and smoothwith back of wooden spoon.Brush with
canola oil.Bake 35 minutes, or until crust is lightly browned and filling
bubbles. Serves 8.
Per serving: 130 cal; 3 g prot; .7 g fat; 25 g carb; 0 chol; 7 mg sod; 3 g
fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
From
Yields
8 Servings
Leave a Reply