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Vegetable Curry with Rice
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 203 00
VEGETABLE CURRY WITH RICE
Yield 100
Portion 2-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
458 cal
98 g
12 g
3g
0 mg
688 mg
109 mg
Ingredient
Weight
Measure
Issue
VEGETABLE BROTH
2 gal 1 qts
TOMATOES,CANNED,DICED,DRAINED
4-1/8 lbs
1 qts 3-1/2 cup
POTATOES,FRESH,CHOPPED
12 lbs
2 gal 3/4 qts
14-7/8 lbs
6-1/8 lbs
1 gal 1 qts
7-1/3 lbs
SQUASH,BUTTERNUT,FRESH,CUBED
BEANS,GARBANZO,CANNED,DRAINED
11-5/8 lbs
1 gal 1-1/2 qts
APPLESAUCE,CANNED,SWEETENED
7 lbs
3 qts 1/2 cup
CAULIFLOWER,FROZEN
5 lbs
CARROTS,FROZEN,SLICED
5-1/8 lbs
1 gal 1/2 qts
RAISINS
1-1/8 lbs
3-1/2 cup
CURRY POWDER
10-1/4 oz
2-7/8 cup
GARLIC POWDER
13-5/8 oz
2-7/8 cup
SALT
7/8 oz
1 tbsp
CUMIN,GROUND
1/3 oz
1 tbsp
4 lbs
1 gal
4-1/2 lbs
ONIONS,FRESH,SLICED
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
10-1/2 lbs
2 gal
12-7/8 lbs
4 lbs
1 gal
4-1/4 lbs
SQUASH,ZUCCHINI,FRESH,JULIENNE
PEAS,GREEN,FROZEN
4-1/2 lbs
3 qts 2 cup
RICE,BROWN,LONG GRAIN,DRY
12-1/2 lbs
1 gal 3-2/3 qts
WATER
33-1/2 lbs
4 gal
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
Method
1 Drain the diced tomatoes, save the juice, set tomatoes aside. Prepare the stock according to package directions using the reserved
juice from the tomatoes and water.
2 In a steam-jacketed kettle or stock pot, add vegetable broth, potatoes and squash, bring to a boil. Cover, cook 8 minutes or until
potatoes are tender.
3 Add chick peas, applesauce, cauliflower, carrots, tomatoes, raisins, curry powder, garlic powder, salt, cumin and onions. Stir well.
Bring to a boil; reduce heat; simmer 7 minutes. Stir occasionally.
4 Add peppers and zucchini; return to a simmer. Simmer 9 to 11 minutes or until all vegetables are tender. Stir occasionally.
5 Add peas; stir; simmer 3 minutes or until peas are heated through. CCP: Hold for service at 140 F. or higher.
6 Combine rice, water, and salt. Bring to a boil; stir; cover tightly; simmer 25 minutes or until most of water is absorbed. Do not
7 Remove from heat; transfer to shallow pans. Cover. CCP: Hold for service at 140 F. or higher.
8 Serve 1-1/2 cups vegetable curry over 1 cup rice.
Notes
1
In Step 2, 7 pounds frozen butternut squash cubes may be used per 100 portions. Add with pepper-onion blend in Step 4.
2
In Step 3, 5 pounds fresh cauliflower florets may be used per 100 portions. Add in Step 2.
3
In Step 3, 5 pound fresh, peeled 1/4-inch sliced carrots may be used per 100 portions. Add in Step 2.
4
In Step 4, 5 pounds frozen sliced zucchini or summer squash may be used per 100 portions.



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Vegetable Curry with Rice

Yield: 100 Portion: 2-1/2 Cups
Calories: 458 cal
Carbohydrates: 98 g
Protein: 12 g
Fat: 3g
Cholesterol: 0 mg
Sodium: 688 mg
Calcium: 109 mg

Ingredient Weight Measure Issue
VEGETABLE BROTH 2 gal 1 qts
TOMATOES,CANNED,DICED,DRAINED 4-1/8 lbs 1 qts 3-1/2 cup
POTATOES,FRESH,CHOPPED 12 lbs 2 gal 3/4 qts 14-7/8 lbs
SQUASH,BUTTERNUT,FRESH,CUBED 6-1/8 lbs 1 gal 1 qts 7-1/3 lbs
BEANS,GARBANZO,CANNED,DRAINED 11-5/8 lbs 1 gal 1-1/2 qts
APPLESAUCE,CANNED,SWEETENED 7 lbs 3 qts 1/2 cup
CAULIFLOWER,FROZEN 5 lbs
CARROTS,FROZEN,SLICED 5-1/8 lbs 1 gal 1/2 qts
RAISINS 1-1/8 lbs 3-1/2 cup
CURRY POWDER 10-1/4 oz 2-7/8 cup
GARLIC POWDER 13-5/8 oz 2-7/8 cup
SALT 7/8 oz 1 tbsp
CUMIN,GROUND 1/3 oz 1 tbsp
ONIONS,FRESH,SLICED 4 lbs 1 gal 4-1/2 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 10-1/2 lbs 2 gal 12-7/8 lbs
SQUASH,ZUCCHINI,FRESH,JULIENNE 4 lbs 1 gal 4-1/4 lbs
PEAS,GREEN,FROZEN 4-1/2 lbs 3 qts 2 cup
RICE,BROWN,LONG GRAIN,DRY 12-1/2 lbs 1 gal 3-2/3 qts
WATER 33-1/2 lbs 4 gal
SALT 2-1/2 oz 1/4 cup 1/3 tbsp

Method:
1 Drain the diced tomatoes, save the juice, set tomatoes aside. Prepare the stock according to package directions using the reserved
juice from the tomatoes and water.
2 In a steam-jacketed kettle or stock pot, add vegetable broth, potatoes and squash, bring to a boil. Cover, cook 8 minutes or until
potatoes are tender.
3 Add chick peas, applesauce, cauliflower, carrots, tomatoes, raisins, curry powder, garlic powder, salt, cumin and onions. Stir well.
Bring to a boil; reduce heat; simmer 7 minutes. Stir occasionally.
4 Add peppers and zucchini; return to a simmer. Simmer 9 to 11 minutes or until all vegetables are tender. Stir occasionally.
5 Add peas; stir; simmer 3 minutes or until peas are heated through. CCP: Hold for service at 140 F. or higher.
6 Combine rice, water, and salt. Bring to a boil; stir; cover tightly; simmer 25 minutes or until most of water is absorbed. Do not
7 Remove from heat; transfer to shallow pans. Cover. CCP: Hold for service at 140 F. or higher.
8 Serve 1-1/2 cups vegetable curry over 1 cup rice.
Notes
1
In Step 2, 7 pounds frozen butternut squash cubes may be used per 100 portions. Add with pepper-onion blend in Step 4.
2
In Step 3, 5 pounds fresh cauliflower florets may be used per 100 portions. Add in Step 2.
3
In Step 3, 5 pound fresh, peeled 1/4-inch sliced carrots may be used per 100 portions. Add in Step 2.
4
In Step 4, 5 pounds frozen sliced zucchini or summer squash may be used per 100 portions.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/vegetable_curry_with_rice.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence