Star-Studded Meals - recipes from celebrity chefs

Vegetarian Times, March, 1999 by Lisa Turner

Vegetable Curry

4 SERVINGS DAIRY-FREE (30)

When Daryl Hannah was on a low-fat diet for an upcoming role, chef Andy Ennis whipped up lighter, super-spicy versions of her favorite vegetarian foods, including this flavorful curry.

1 Tbs. olive oil
2 medium onions, chopped (2 cups)
2 Tbs. unbleached all-purpose flour
1 cup low-fat coconut milk
2 cups vegetable broth
2 Tbs. curry powder
1 cup sliced carrots
1 cup diced red bell pepper
1 cup peeled, cubed sweet potato
1 cap cauliflower florets
1 cup broccoli florets
2 Tbs. chopped fresh mint

In large saucepan, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring, 1 minute.

Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, 2 to 3 minutes.

Add carrots, bell pepper, sweet potato, cauliflower and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint and cook 5 minutes more. Serve hot over basmati rice if desired.

PER SERVING: 278 CAL.; 8G PROT.; 11G TOTAL FAT (36 SAT. FAT); 426 CARB.; 0 CHOL.; 577MG SOD.; 7G FIBER

RELATED ARTICLE: Celebrity Chef Profiles

Tiffany Brown studied in Europe, was professionally trained by chefs from the Cordon Bleu and worked in London and France. After she returned to the United States, she worked with Alice Waters and other top chefs and eventually began catering. "Cooking is something that comes naturally to me," she says. "I'm one of those people who goes into the store and smells and touches everything. Even though I'm a vegetarian, it's important for me to respect other people's views and choices and not get caught up in my own ego. I want people to respect my choice to be a vegetarian, and I have to respect their choices too."

Who she's cooked for: Steven Seagal, Winona Ryder, Cindy Crawford, Tim Allen, Bea Arthur.

What she eats: "I've been a vegetarian all my life--my parents were vegetarians, too," Brown says. "After nibbling all day, I don't really want much of a meal. But I love Indian food, and the spicier the better."

Andy Ennis was trained at the Culinary Institute of America in classical cuisine--very French, very high in fat. His main goal when he got out of school was to create healthy, gourmet meals. He started cooking spa cuisine at the Four Seasons in Dallas and continued along those lean and natural lines. Several years later, he started working for Cher, and recently he published a cookbook with his recipes (Cooking For Chef [Fireside Press, 1997]). His specialty is flavorful, spicy whole foods. "I'm an advocate of making low-fat meals with natural ingredients," he says. "I stick to ingredients like fruit purees for dressings and vegetable reductions for sauces, and I marinate foods to make them more flavorful without the fat."

Who he's cooked for: Daryl Hannah, Cher, Roseanne, the Bon Jovi band.

What he eats: "I'm a chef on the go," Ennis says. "I want food that can be made fast, and I don't usually eat until late. My late night snack at home is a tomato, cucumber and sprouts sandwich. And I always keep clean lettuce on hand, so it's really easy to put a salad together."