Curried Vegetable With Kasha Recipe
Ingredients
| 1 /2 cup fresh shelled peas | ||
| Carrots | 1 Cup (16 tbs), diced | |
| Summer squash | 2 Cup (16 tbs), diced | |
| Celery | 1 /2 Cup (16 tbs), diced | |
| 1 cup broccoli, broken into flowerets and sliced | ||
| Corn oil | 4 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| Curry powder | 2 Teaspoon | |
| 2 Tbsp wholewheat pastry flour | ||
| 1 Tbsp guava jelly | ||
| Lime juice | 1 Teaspoon | |
| Vegetable stock | 1 1/2 Cup (16 tbs) | |
| Corn oil | 2 Tablespoon | |
| Buckwheat | 1 /2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Sea salt | 1 /2 Teaspoon | |
Directions
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
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
Chef
