Recipe by Sharon123
My mom sent me this recipe. It came from the Abbeyglen Castle Hotel, Clifden. Enjoy!
Top Review by Dr. Jenny
This was colorful and flavorful and really hit the spot last night. We used hot curry powder, which I thought worked really well in this dish. We served over Texamati rice. I did not change a thing about this recipe and did not feel any modifications were necessary other than I might use just a little more curry powder next time. Thanks for an enjoyable dinner. Made for March Veggie Swap 2013.
- 1 cup diced celery
- 1 cup diced carrot
- 2 small zucchini, diced
- 1 small leek, white part only,diced
- 2 small bell peppers, any color,diced
- 1 tablespoon chopped fresh basil
For Curry Sauce
- 2 teaspoons olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 red chili pepper, diced
- 1⁄4 teaspoon grated fresh ginger
- 1⁄4 teaspoon curry powder
- 1⁄2 cup tomato puree
- 1⁄2 cup mango chutney
- 1 pint cream
- 3 cups cooked rice (I used a 6 oz. box of Uncle Ben's long grain and wild rice)
Directions See How It's Made
- 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.