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Sweet Vegetable Curry Pot Pie with Rice Crust

  • 8servings
  • 60minutes
  • 310calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9, H, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Filling

  2. 1/4 cup orange juice

  3. 2 tablespoons apple juice concentrate

  4. 1 cup onion chopped

  5. 1 cup sweet potatoes, or yams raw, cubed

  6. 1 cup mushrooms sliced

  7. 1 teaspoon mustard seeds whole

  8. 2 teaspoons curry powder

  9. 1 tablespoon ginger grated

  10. 3 cups eggplant peeled and cubed

  11. 1 teaspoon flour, unbleached all-purpose

  12. 1/4 cup water if necessary

  13. 1/2 cup white wine or vegetable broth

  14. 1 cup green peas

  15. 1 teaspoon lemon juice

  16. Crust

  17. 2 cups rice brown, short-grain, cooked (should be slightly sticky)

  18. 1 teaspoon honey

  19. 1/2 teaspoon cardamom seeds

  20. 1/2 teaspoon canola oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Coat an 8-cup casserole dish with vegetable spray.

  3. Filling: In a Dutch oven , heat orange juice and apple juice concentrate until bubbling.

  4. Add onion. Cook, stirring, 3 minutes.

  5. Add yam or sweet potato, mushrooms, mustard seeds, curry powder, ginger and eggplant; cook, stirring, 5 minutes, or until seeds pop.

  6. Add flour; cook, stirring, 2 minutes. Add water if mixture is dry.

  7. Gradually add wine or vegetable broth andcook 5 to 8 minutes, or until slightly thickened.

  8. Remove from heat and stir in peas and lemon juice.

  9. Pour into prepared casserole dish.

  10. Crust: In a bowl, combine rice, honey and cardamom.

  11. Spoonover pie filling and smoothwith back of wooden spoon.

  12. Brush with canola oil.Bake 35 minutes, or until crust is lightly browned and filling bubbles.

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