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Curried Vegetable With Kasha

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  Celery 1⁄2 Cup (8 tbs), diced
  Shelled peas 1⁄2 Cup (8 tbs) (Fresh)
  Buckwheat groats 1⁄2 Cup (8 tbs) (Kasha)
  Sea salt 1⁄2 Teaspoon
  Vegetable stock 1 1⁄2 Cup (24 tbs)
  Broccoli 1 Cup (16 tbs), broken into flowerets and sliced
  Carrots 1 Cup (16 tbs), diced
  Guava jelly 1 Tablespoon
  Lime juice 1 Teaspoon
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Summer squash 2 Cup (32 tbs), diced
  Water 2 Cup (32 tbs)
  Whole wheat pastry flour 2 Tablespoon
  Curry powder 2 Teaspoon
  Corn oil 4 Tablespoon

Steam peas, carrots, summer squash, celery, and broccoli until crisp-tender.
Heat corn oil and saute onion until tender.
Add curry powder and flour and mix well.
Stir in guava jelly and lime juice; and simmer for a moment.
Gradually add vegetable stock and simmer until sauce thickens before adding steamed vegetables.
Simmer vegetables until hot.
Saute kasha in corn oil for a few minutes.
Add water and salt; when water boils, lower flame, cover pot, and simmer kasha for 15 to 20 minutes.
Spoon the vegetable curry over the kasha

Recipe Summary

Main Dish

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Curried Vegetable With Kasha Recipe