Vegetarian Country Captain |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Traditionally, Country Captain is a mild chicken stew seasoned with curry powder. Myth has it that a British sea captain working in the spice trade introduced this classic, comforting dish to the southern U.S. in the 19th century. Here, we've replaced chicken with edamame and cauliflower for a version loaded with vegetables to help you meet your daily produce goals. Ingredients:
1 tablespoon canola oil |
1 1/2 cups finely chopped onion |
1 1/2 cups diced peeled granny smith apple (about 1/2 pound) |
1 tablespoon all-purpose flour |
1 tablespoon curry powder |
3 garlic cloves, minced |
2 cups organic vegetable broth |
2 tablespoons mango chutney |
2 tablespoons whipping cream |
1/2 teaspoon kosher salt |
3 cups cauliflower florets |
2 cups frozen shelled edamame (green soybeans) |
3 cups hot cooked long-grain white rice |
1/4 cup dried currants |
1/4 cup sliced almonds, toasted |
chopped fresh cilantro (optional) |
sliced green onions (optional) |
Directions:
1. Heat a large, heavy nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chopped onion, and cook for 7 minutes or until tender, stirring frequently. Add apple; cook for 5 minutes, stirring frequently. Add flour, curry, and garlic; cook for 1 minute, stirring constantly. Add broth, and bring to a boil. Reduce heat, and simmer for 2 minutes or until slightly thick. Stir in chutney, cream, and salt. Add cauliflower and edamame; cook for 8 minutes or until cauliflower is tender, stirring occasionally. Serve over rice, and top with currants and almonds. Garnish with cilantro and green onions, if desired.
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