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Curried Vegetable With Kasha Recipe
|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|
Serving size: Complete recipe
Calories 1019 Calories from Fat 566
% Daily Value*
Total Fat 64 g98.6%
Saturated Fat 5.4 g27%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 1781.1 mg74.2%
Total Carbohydrates 102 g34.1%
Dietary Fiber 25.3 g101.4%
Sugars 27.1 g
Protein 20 g39.4%
Vitamin A 480% Vitamin C 428.5%
Calcium 29.8% Iron 44.5%
*Based on a 2000 Calorie diet
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