Ingredients:
1 cup diced celery
1 cup diced carrots
2 small zucchini, diced
1 small leeks, white part only,diced
2 small bell peppers, any color,diced
1 tablespoon chopped fresh basil
2 teaspoons olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 red chili peppers, diced
1/4 teaspoon grated fresh ginger
1/4 teaspoon curry powder
1/2 cup tomato puree
1/2 cup mango chutney
1 pint cream
3 cups cooked rice ( I used a 6 oz. box of Uncle Ben’s long grain and wild rice)
Directions:
Blanch diced vegetables and set aside.
Cook rice according to package directions.
Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
Add curry powder and tomato puree and cook another 2 minutes.
Finally add chutney and cream and simmer until reduced by half.
Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
Makes 4 servings.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.