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Curried Vegetables In Baked Avocado

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  Margarine 1⁄4 Cup (4 tbs)
  Apple 1 , pared, cored, and chopped
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), crushed
  Curry 1 Tablespoon (Or More)
  Whole wheat pastry flour 1⁄4 Cup (4 tbs)
  Light cream 1 Cup (16 tbs)
  Chicken stock/Milk 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Cooked mixed vegetables 2 Cup (32 tbs), cut in small chunks
  Avocados 4 , halved and peeled
  Cooked brown rice 3 Cup (48 tbs)

Melt margarine in a saucepan, and saute apple, onion, and garlic for 10 minutes until onion and apple are soft and tender.
Stir in curry powder and flour, and simmer 1 minute.
Gradually add cream and chicken stock, or milk.
Stir sauce until it thickens and add salt, pepper, and vegetables.
Increase curry according to taste.
Simmer sauce for 10 minutes.
Spoon cooked brown rice in a casserole and place avocado halves on top of rice.
Heat casserole in oven for 5 minutes or just long enough to warm avocados; do not overcook.
Spoon curried vegetables into avocado halves and serve with condiments of chopped eggs, coconut, raisins, peach chutney and chopped peanuts.
Optional: Cooked, boned & skinned chicken, or cooked shrimp, may be used in place of vegetables.

Recipe Summary

Side Dish

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