Adapted from "Cindy's Supper Club: Meals from Around the World to Share with Family and Friends" by Cindy Pawlcyn
(WSJ)
1. Preheat oven to 350 degrees.
2. Spread almonds on a rimmed baking sheet. Toast in oven until golden brown, about 7 minutes. Pour onto a plate and let cool. Leave oven on.
3. In a large saute pan, heat 1 tablespoon oil over medium-low heat. Add onions and stir to coat with oil. Cover and cook, shaking pan and opening to stir frequently, until onions just begin to caramelize, 7-10 minutes. If onions start to scorch, add remaining 1 tablespoon oil. Add garlic and cook 1 minute. Add curry powder (use the smaller amount if you like less spice) and turmeric and cook, stirring, until nicely aromatic, 30-60 seconds. Remove from heat, cool slightly, then combine with the toasted almonds, grated carrot, grated apple, apricots, raisins, chutney and soaked bread along with any remaining milk, salt and pepper in a big bowl. Mix well. Add TVP (reconstitute with 2 cups of water and 2 tsp of McKay's Beef seasoning). Mix well. Fry a nugget of the mixture in a little oil, taste, and adjust the mixture's seasoning.
4. Transfer mixture to a large round or oval baking dish and pat down to even surface and remove any air pockets. Spear bay leaves into dish at regular intervals, leaving them exposed enough so that?you can pull them out after baking.
5. Bake until just firming up, 35-40 minutes. Carefully remove dish from oven and drain off any excess fat that has risen to the surface.
6. Serve with yellow rice or baked sweet potatoes, and apricot or mango chutney.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 172 | ||
Calories from Fat: 68 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.6mg | 1 % | |
Potassium 319.2mg | 8 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 22g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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