Bombay Rice Curry

Category: Side Dish

Cuisine: Indian

Ready in 30 minutes

Ingredients

1 Fruit serving

1 ts Cumin seeds

62 g Carbohydrate

1 Vegetable serving

1 ts Salt

1 c Onion finely chopped

1/2 c Raw nuts (peanuts, cashews,

1/2 ts Ground cinnamon

1 ts Mustard or dill seeds

1 ts Freshly ground pepper (more

4 c Brown rice; precooked, still

1/2 ts Ground coriander

2 ts Ground red pepper or chili

1/2 c Raisins (optional)

2 1/2 Fat servings

1 c Eggplant cubes; peeled

2 lg Garlic peeled

2 1/2 Bread servings

1/2 ts Ground turmeric

;water as needed

6 g Protein

377 Calories

1 c Apple cubes; peeled

13 g Fat

1/2 c Coconut; shredded (optional)

1 c Fresh tomato cubes; peeled

2 ts Vegetable oil


Directions

Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts, tomato, apple and garlic on a slab or pound into a paste with mortar and pestle, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired. Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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