Ingredients Jump to Instructions ↓

  1. 1 mango, diced small

  2. 2 teaspoons diced red onion

  3. 2 teaspoons diced red bell pepper

  4. 2 teaspoons diced green bell pepper

  5. 1 teaspoon chopped chives

  6. 1 lemon , juiced

  7. 1 1/2 teaspoons honey

  8. 1 teaspoon rice wine vinegar Salt and freshly ground black pepper

  9. 2 cups chicken stock

  10. 1 cup white rice

  11. 1 teaspoon salt

  12. 1 tablespoon butter

  13. 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley

  14. 2 tablespoons grapeseed oil

  15. 1 large white onion, diced

  16. 1 tablespoon Madras curry powder

  17. 1/4 cup all-purpose flour

  18. 3 cups vegetable stock

  19. 1 ounce fresh ginger root (about 1 1/2-inch piece)

  20. 2 cloves garlic , lightly crushed with the side of a knife blade and minced

  21. 2 carrots, peeled and cut into 1/2-inch slices

  22. 1 head cauliflower , separated into florets

  23. 1 head broccoli, separated into florets

  24. 1 yellow squash , cut into 1/4-inch thick slices

  25. 2 zucchini , cut into 1/4-inch thick slices

  26. 1 (6- ounce) package edamame (Japanese lima-type beans )

  27. 1 (6-ounce) package fresh frozen corn

  28. 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces

  29. 2 tablespoons tomato paste

  30. 1 (14 to 16-ounce) can chopped tomatoes

  31. 1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips

  32. 1 jalapeno pepper, stem and seeds removed and sliced Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the mango salsa, combine mango, onion, red and green bell peppers, chives , lemon juice, honey , vinegar, salt, and pepper in a nonreactive bowl and chill. Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil , cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid. In a separate large wok or heavy-bottomed saucepan , heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli , mix well and cook for 10 minutes. Add the zucchini, edamame , corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer , stirring occasionally, for 10 minutes. Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa


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