Ingredients
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1 cup diced celery
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2 small zucchini, diced
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1 tablespoon chopped fresh basil
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2 teaspoons olive oil
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2 shallots, finely chopped
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2 cloves garlic, minced
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1 red chili pepper, diced
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1/4 teaspoon grated fresh ginger
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1/4 teaspoon curry powder
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1/2 cup tomato puree
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1/2 cup mango chutney
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1 pint cream
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1 cup diced carrot
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2 small bell peppers, any color,diced
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1 small leek, white part only,diced
Instructions
- Blanch diced vegetables and set aside.
- Cook rice according to package directions.
- Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
- Add curry powder and tomato puree and cook another 2 minutes.
- Finally add chutney and cream and simmer until reduced by half.
- Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
- Makes 4 servings.