Indian Style Vegetables and Rice

Great vegan recipe from better homes and garden!

• Ready In: 46 mins
• Serves: 4
• Yields: 4

Ingredients

•  nonstick cooking spray
• 2  garlic cloves (minced)
• 3⁄4 cup water
• 1⁄2 cup  apple juice
• 2  medium potatoes (cut in 1/2-inch cubes)
• 1  medium carrot (cut into 1/4-inch thick slices)
• 2  tablespoons low sodium soy sauce
• 2 -3  teaspoons curry powder
• 1  teaspoon gingerroot (grated)
• 1⁄2 teaspoon cardamom
• 1⁄4 teaspoon cinnamon
• 2  cups cauliflower florets
• 1  medium zucchini (halved lengthwise and cut into 1/2-inch slices)
• 1  cup  frozen peas
• 1⁄3 cup golden raisin
•  chutney (optional)

Directions

1. Cook the brown rice according to package directions, except omit any salt.
2. Meanwhile, spray an unheated 4 1/2-quart Dutch oven with nonstick coating.
3. Preheat over medium-high heat.
4. Add onion and garlic; cook and stir until onion is tender.
5. Carefully add the water, apple juice, potatoes, carrot, soy sauce, curry powder, gingerroot, cardamom, and cinnamon.
6. Bring to boiling; reduce heat.
7. Simmer, covered, for 10 minutes.
8. Add the cauliflower, zucchini, peas, and raisins to the Dutch oven. Simmer, covered, for 10 minutes more or until cauliflower is tender.
9. Serve over hot cooked brown rice.
10. If desired, serve with chutney.