(POSTED: May 31, 2005)
Curried Plantain Vegetable Roast
2 Sweet Potatoes, (approx. 1-1/2 lb)
White Potatoes, (equal weight to sweet potatoes)
2 Carrots, large (approx. ½ lb.)
1 lb. (approx.) Cabbage
2 or 3 Plantains, ripe
2 Onions, medium size
½ to ¾ cup Walnut Pieces
½ to ¾ cup Raisins
1 Tbsp. Curry Powder (favorite)
1 tsp. Cinnamon
Red Pepper Sauce (optional, to taste)
½ C (approx.) Apple Juice
Wash, clean, and peel the Vegetables and cut into bite-sized chunks. Place in a large ovenproof ceramic dish with cover. Add Walnut Pieces, Raisins, Curry Powder, Cinnamon, and Apple Juice. If you like your curries "hot", add a little hot pepper sauce to taste. Mix well and cover.
If using a microwave oven, cook on “high” setting, mixing occasionally.
Peel and cut Plantains into chunks. When the Vegetables have begun to soften, add the Plantain pieces and mix together. Continue cooking until Vegetables are tender.
If using a conventional oven, roast vegetables at 350 degrees F. Mix occasionally, roasting until vegetables begin to soften. Add the peeled and cut plantains and mix together. Continue to roast until Vegetables are tender.
*If more moisture is needed during cooking, add a little more apple juice.