Sweet Vegetable Curry Pot Pie with Rice Crust

Ready in 1h

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1 ts Unbleached flour
1 ts Lemon juice
2 ts Curry powder
1 tb Ginger; grated
1 ts Mustard seeds, whole
1 c Peas
1/2 ts Cardamom
1 c Mushrooms; sliced
1 c Yam or sweet potato, raw;
1/2 c White wine or vegetable
1/2 ts Canola oil
1 ts Honey
3 c Eggplant; peeled and cubed
1/4 c ;water, if necessary
2 c Brown rice, short-grain;
1/4 c Orange juice
2 tb Apple juice concentrate
1 c Onion; chopped

Original recipe makes 8 Servings



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

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