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Vegetable Curry
2 tsp butter
2 tsp vegetable oil
1/2 cup diced, peeled apple
1 clove garlic, minced
2 tsp. curry powder
1/4 tsp fenugreek
1 tbsp. flour
1 cup vegetable stock
1/2 cup apple juice
2 cups carrots, thickly sliced
2 cups cubed, peeled butter squash
1 large cooking onion, cut length-wise into 1-inch wedges
1 sweet red pepper, cut into 1/2" wide strips
1 cup drained kidney beans
salt and pepper
In saucepan, melt butter with oil over medium heat; cook apple,
garlic, curry powder and fennugreek, stirring, for 30 seconds.
Stir in flour; cook for 30 seconds. Blend in stock and apple juice;
cook, stirring, until thickened.
Add carrots; cover and cook for 5 minutes. Add squash and cook,
covered, for 4-5 minutes or more until carrots are tender-crisp
and squash is just cooked through.
Add onion and red pepper; cover and cook 2-3 minutes or until onion
is tender-crisp. Add kidney beans; cook, stirring gently, just
until beans are heated through. Season to taste with salt and
pepper.
Yield: 4 servings
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Vegetable Curry 09