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1
Cook the brown rice according to package directions, except omit any salt.
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2
Meanwhile, spray an unheated 4 1/2-quart Dutch oven with nonstick coating.
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3
Preheat over medium-high heat.
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4
Add onion and garlic; cook and stir until onion is tender.
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5
Carefully add the water, apple juice, potatoes, carrot, soy sauce, curry powder, gingerroot, cardamom, and cinnamon.
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6
Bring to boiling; reduce heat.
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7
Simmer, covered, for 10 minutes.
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8
Add the cauliflower, zucchini, peas, and raisins to the Dutch oven.
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9
Simmer, covered, for 10 minutes more or until cauliflower is tender.
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10
Serve over hot cooked brown rice.
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11
If desired, serve with chutney.
