Vegetable Curry Recipe from Rose & Crown Dining Room, Epcot
1 pound egg plant, medium dice
1 pound zucchini, medium dice
1 pound carrots, medium dice
1 pound rutabaga, medium dice
1 pound turnips, medium dice
1 pound fennel, julienne
1 cup olive oil
2 each jalapeños
3 each garlic cloves
1 bunch cilantro
3 ounces ginger -fresh, 1 nice knob should be ok
¼ cup curry powder
2 ounces olive oil
2 each 8 ounce cans coconut milk
2 teaspoons curry paste
2 ounces olive oil
Salt and pepper to taste
1 pound quinoa
2 cups orange juice
1 cup water
¼ cup garlic, fresh, chopped
¼ cup shallots (chopped)
1 tablespoon olive oil
Salt and pepper
To roast the veggies you first peel and dice them all.
Take each pile of vegetables and coat them with oil and season with salt and pepper. This most be down one at a time because they time it take s to cook them will differ.. Do not roast the fennel, it will cook fine raw. When all veggies are roasted mix them together and cool. Set aside until needed.
When ready to eat, heat oil in a sauté pan and add the fennel first, cook for 2-3 minutes and then add then rest of the veggies and heat through.
Add sauce and simmer for another 3-4 minutes to make sure everything is hot.
Season with salt and pepper if needed
Seed the jalapeños.
Peel the ginger.
Then in a food processor put the ginger garlic and jalapeños and turn on.
After it is started, pour in the oil.
Stop the machine and scrap down the sides.
Add curry powder and pulse the machine until everything is combined well and you have a nice smooth paste.
In a sauce pan heat the oil, and then add the paste.
Let cook for 2-3 minutes before you add the coconut milk.
Add milk and cook for 5-10 minutes.
Season with salt and pepper if needed.
Set aside until needed
In a sauce pan heat the oil and then shallots and garlic.
Let cook for 2-3 minutes before you add orange juice and water.
Add orange juice and water and bring to boil.
Add quinoa and cook covered for 15 to 20 minutes.
Remove from heat and set aside until needed.