Sweet Vegetable Curry Pot Pie with Rice Crust
| Yield: | 8 Servings |
| Categories: | Vegan, Vegetarian, Main Dishes |
| FILLING | ||
| 1/4 | c | Orange juice |
| 2 | tb | Apple juice concentrate |
| 1 | c | Onion; chopped |
| 1 | c | Yam or sweet potato, raw; cubed |
| 1 | c | Mushrooms; sliced |
| 1 | ts | Mustard seeds, whole |
| 2 | ts | Curry powder |
| 1 | tb | Ginger; grated |
| 3 | c | Eggplant; peeled and cubed |
| 1 | ts | Unbleached flour |
| 1/4 | c | ;water, if necessary |
| 1/2 | c | White wine or vegetable broth |
| 1 | c | Peas |
| 1 | ts | Lemon juice |
| CRUST | ||
| 2 | c | Brown rice, short-grain; cooked (should be slightly sticky) |
| 1 | ts | Honey |
| 1/2 | ts | Cardamom |
| 1/2 | ts | Canola oil |
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