Vegetarian Country Captain

• 1 tablespoon canola oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups diced peeled Granny Smith apple (about 1/2 pound)

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• 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)

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• Sliced green onions (optional)
  

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.

Serves 4 (1.25 c. cauliflower mixture, 3/4 c. rice, 1 T. almonds, 1 T. currants); 473 calories.

VERDICT: I'd like to try it again with the mango chutney, which I couldn't find at Lund's--this wasn't spectacular, but it was good, especially with the currants, and it will make good leftovers. Keep.