Food

LOW-FAT TASTES page 132

CURRIED VEGETABLES
WITH CHUTNEY CREAM

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1 pound small red potatoes,
quartered
half a head of cauliflower (14
ounces), cut into 8 chunks
2 red bell peppers, cut into 16
pieces each
2 zucchini, cut into 8 pieces each
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons curry powder
(divided)
1 teaspoon ground coriander
3/4 teaspoon salt (divided)
21/4 cups water
1 cup long-grain rice
1 cup plain nonfat yogurt
3 tablespoons mango chutney
2 tablespoons reduced-fat sour
cream

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1. In a medium pot of boiling wa-
ter, cook the potatoes until ten-
der, about 5 minutes. With a
slotted spoon, remove the pota-
toes. Add the cauliflower to the
pot and cook for 3 minutes to
blanch. Drain. In a large bowl,
combine the potatoes, cauli-
flower, bell peppers, zucchini, 2
tablespoons of the lemon juice,
the olive oil, 11/2 teaspoons of
the curry power, the coriander
and 1/2 teaspoon of the salt. Mar-
inate for a least 30 minutes at
room temperature or up to 12
hours in the refrigerator.
2. In a medium saucepan,
bring 21/4 cups of water to a boil.
Add the rice and the remaining
1/4 teaspoon salt, reduce to a sim-
mer, cover and cook until the rice
is tender, about 17 minutes.
3. Meanwhile, preheat the
grill. Alternately thread the veg-
etables onto eight 12-inch skew-
ers. Spray the rack off the grill
with nonstick cooking spray.
Place the skewers on the grill and
cover. Grill at medium, or 6 inch-
es from the heat, turning once,
for 10 to 12 minutes, or until the
vegetables are crisp-tender.
4. In small bowl, combine the
yogurt, chutney, sour cream, the
remaining 2 tablespoons lemon
juice, and remaining 1/2 teaspoon
curry powder. Serve the vegeta-
bles with the rice and chutney
cream.
Helpful hint: Use a glass, ce-
ramic, or stainless steel bowl
when marinating foods in an acid
mixture such as the citrus-based
sauce.
Serves 4.

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