Curried Vegetable With Kasha
|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