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Soybean Curry

Western.Chefs's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Ginger 1⁄2 Teaspoon
  Thinly sliced carrots 2 1⁄2 Cup (40 tbs)
  Onions 2 Large, thinly sliced
  Mushrooms 8 Ounce, sliced
  Flour 3 Tablespoon
  Soybeans 1 1⁄2 Cup (24 tbs), cooked, liquid drained and 1 1/2 cups reserved
  Water chestnuts 8 Can (80 oz)
  Apple 1 , cored and chopped
  Boiling water 1 Cup (16 tbs)
  Bean sprouts 8 Ounce
  Condiment 1⁄2 Cup (8 tbs)
  Curry powder 2 Tablespoon
Directions

MAKING
1. In a pan melt butter, stir in curry powder and ginger and cook about 1 minute.
2. Continue to cook adding carrots, onions and mushrooms stirring often, until onions are limp.
3. Stir in flour, gradually add cooking liquid from beans and cook and stir until bubbly.
4. Add water chestnuts and soybeans and simmer with cover for about 8 minutes until carrots are tender.
5. Stir in apple, add salt and pepper and simmer with cover for 5 minutes more.
6. Pour boiling water oven bean sprouts, drain and arrange them in a 2 1/2-quart serving dish.

SERVING
7. Pour curry over sprouts and serve with condiments in small bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Soy Bean
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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