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Curried Vegetables In Baked Avocado Recipe
|Margarine||1⁄4 Cup (4 tbs)|
|Apple||1 , pared, cored, and chopped|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Curry||1 Tablespoon (Or More)|
|Whole wheat pastry flour||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chicken stock/Milk||1 Cup (16 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Cooked mixed vegetables||2 Cup (32 tbs), cut in small chunks|
|Avocados||4 , halved and peeled|
|Cooked brown rice||3 Cup (48 tbs)|
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
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.