Curried Vegetables In Baked Avocado Recipe


Health IndexAverageCuisine
Main Ingredient


 Margarine1⁄4 Cup (4 tbs)
 Apple1 , pared, cored, and chopped
 Onion1 Small, chopped
 Garlic1 Clove (5 gm), crushed
 Curry1 Tablespoon (Or More)
 Whole wheat pastry flour1⁄4 Cup (4 tbs)
 Light cream1 Cup (16 tbs)
 Chicken stock/Milk1 Cup (16 tbs)
 Salt1 Teaspoon
 Pepper white1⁄8 Teaspoon
 Cooked mixed vegetables2 Cup (32 tbs), cut in small chunks
 Avocados4 , halved and peeled
 Cooked brown rice3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3661 Calories from Fat 2155

% Daily Value*

Total Fat 251 g385.8%

Saturated Fat 74 g370%

Trans Fat 0 g

Cholesterol 273.6 mg

Sodium 2848.2 mg118.7%

Total Carbohydrates 327 g109.1%

Dietary Fiber 89.1 g356.3%

Sugars 48.3 g

Protein 59 g118.5%

Vitamin A 180.5% Vitamin C 210.6%

Calcium 48.5% Iron 71.7%

*Based on a 2000 Calorie diet


Melt margarine in a saucepan, and saute apple, onion, and garlic for 10 minutes until onion and apple are soft and tender.
Stir in curry powder and flour, and simmer 1 minute.
Gradually add cream and chicken stock, or milk.
Stir sauce until it thickens and add salt, pepper, and vegetables.
Increase curry according to taste.
Simmer sauce for 10 minutes.
Spoon cooked brown rice in a casserole and place avocado halves on top of rice.
Heat casserole in oven for 5 minutes or just long enough to warm avocados; do not overcook.
Spoon curried vegetables into avocado halves and serve with condiments of chopped eggs, coconut, raisins, peach chutney and chopped peanuts.
Optional: Cooked, boned & skinned chicken, or cooked shrimp, may be used in place of vegetables.