Vegetarian Curry Courtesy Of: Sysco Corporation Vegetarian Curry 24 50g or 2 oz Olive oil 3 Medium onions, diced 2 Garlic cloves, minced 4 Large carrots, diced 3 Medium celery, diced 3 Medium potatoes, diced 500 g or 1 lb Cleaned and trimmed green beans, cut small 4 Medium zucchini, diced 3 Medium apples, diced 500 mL or 2 cups Drained chickpeas 2 Kg or 4 lbs Tomatoes, diced 3 Medium eggplants, diced 50 g or 2 oz Curry powder 2 mL or ½ tsp Ground cumin 1 L or 1 quarts Vegetable stock Ground black pepper, to taste 2 Kg or 4 lbs Steamed basmati rice 200 g or 8 oz Mango tidbits 150 g or 6 oz Raisins 1 bunch Fresh coriander In large brassier or sauté pan, heat oil; brown onion and garlic. Add carrots, celery, potatoes and beans. Sauté 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 steamed rice in center of plate; serve curry around the base; garnish with mango, raisins and fresh coriander.