Traditionally, Country Captain is a mild chicken stew seasoned with curry powder. Myth has it that a British sea captain working in the spice trade introduced this classic, comforting dish to the southern U.S. in the 19th century. Here, we've replaced chicken with edamame and cauliflower for a version loaded with vegetables to help you meet your daily produce goals.
1 tablespoon canola oil
1 1/2 cups finely chopped onion
1 1/2 cups diced peeled Granny Smith apple (about 1/2 pound)
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)
Sliced green onions (optional)
How to Make It
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.
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Yummy! This was very flavorful! I used basmati rice, added b/s chicken thighs, and made the mango chutney from a previous CL recipe since a small bottle at the grocery store was $5. Used garbanzos instead of the soybeans.
Delish! Used broccoli instead of cauliflower because that's what I had on hand. Also added some cubed butternut squash. It was yummy! Served with 1/2 brown rice and 1/2 quinoa which made it very filling. I got 5 servings out of this and thought it was plenty per serving.
This was so yummy, it has the sweet and spicy combo that is so good. I substituted whipping cream with unsweetened almond milk (dairy allergies) and served it with Naan. It was a simple and fast dinner for our meatless Fridays, I will definitely be making this again.
My husband and I really liked this. Made just as directed except subbed chicken broth for veg and raisins for currants because that's what we had. Didn't do cilantro or scallions. Came together pretty quickly and was quite tasty and filling (especially for a veg main dish). Don't leave off the almonds and raisins/currants -- they are key and offer great textural contrast. Served with orange slices.
While this dish was cooking my husband kept remarking, "It smells soooo good!" I didn't have almonds so used toasted pine nuts, currants and cilantro as the topping. Muchi Curry Powder and Major Grey's Mango Chutney added just the right zing. Vegetarian friends are invited to dinner next week-they will love it. I had to cook the cauliflower a bit longer than 8 minutes to get it tender.
I absolutely LOVED this recipe & wouldn't change a thing about it!! It was amazing...the flavors worked very well together...a little too spicy for my husband tho. Next time I'll chop up apples & cauliflower prior to the start of dinner
My husband and I really liked this recipe. I thought I had all the ingredients, but turned out I was out of curry. To far into the recipe to stop; so, I found a curry recipe that I used based on 9 different spices. The flavor was fantastic. I will have to try this recipe again with store bought curry and see if tastes as good as the one I mixed up. I served it with brown rice.