Vegetarian Curry Courtesy Of: Sysco Corporation Vegetarian Curry Serves 24 60 g or 2 oz Olive oil 3 Fresh medium onions, diced 2 Fresh garlic cloves, minced 4 Fresh large carrots, diced 3 Medium celery stalks, diced 3 Medium potatoes, diced 500 g or 1 lb Green beans, cut small 4 Fresh medium zucchini, diced 3 Fresh medium apples, diced 500 mL or 2 cups Chick peas, drained 2 kg or 4 lbs Tomatoes, diced 3 Fresh medium eggplants, diced 60 g or 2 oz Curry powder 2 mL or 1/2 tsp Ground cumin 1 L or 4 cups Vegetable stock to taste Salt and ground black pepper 2 kg or 4 lbs Steamed Basmati rice 240 g or 6 oz Mango tidbits 180 g or 6 oz Raisins one bunch Coriander In large brassier or saute pan, heat oil; brown onion and garlic. Add carrots, celery, potatoes and beans. Saute about 10 minutes; add zucchini, apples and chick peas. Cook 10 minutes more. Add tomatoes, eggplant, curry and cumin. Cook 3 to 4 minutes; add stock. Cook until vegetables are very tender and a light sauce develops. Season with salt and pepper.

Place a mound of stamed rice in centre of plate; serve curry around the base; garnish with mango, raisins and fresh coriander.