Ingredients
Mango salsa:
- 1 mango, diced small
- 2 teaspoons diced red onion
- 2 teaspoons diced red bell pepper
- 2 teaspoons diced green bell pepper
- 1 teaspoon chopped chives
- 1 lemon, juiced
- 1 1/2 teaspoons honey
- 1 teaspoon rice wine vinegar
- Salt and freshly ground black pepper
Herbed rice:
- 2 cups chicken stock
- 1 cup white rice
- 1 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley
- 2 tablespoons grapeseed oil
- 1 large white onion, diced
- 1 tablespoon Madras curry powder
- 1/4 cup all-purpose flour
- 3 cups vegetable stock
- 1 ounce fresh ginger root (about 1 1/2-inch piece)
- 2 cloves garlic, lightly crushed with the side of a knife blade and minced
- 2 carrots, peeled and cut into 1/2-inch slices
- 1 head cauliflower, separated into florets
- 1 head broccoli, separated into florets
- 1 yellow squash, cut into 1/4-inch thick slices
- 2 zucchini, cut into 1/4-inch thick slices
- 1 (6- ounce) package edamame (Japanese lima-type beans)
- 1 (6-ounce) package fresh frozen corn
- 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces
- 2 tablespoons tomato paste
- 1 (14 to 16-ounce) can chopped tomatoes
- 1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips
- 1 jalapeno pepper, stem and seeds removed and sliced
- Salt and freshly ground black pepper
Description
Food Network Invites You To Try This Hi-Wire Hot Vegetable Curry With Mango Salsa Sambal Recipe From Dinner: Impossible.
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