Vegetable and Fruit Curry over Basmati Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper. Ingredients:
1 cup onion, chopped |
1/2 cup celery, chopped |
1 garlic clove, minced |
1/2 cup red bell pepper, chopped |
1/2 cup parsley, chopped |
1 large granny smith apple, chopped |
1/2 cup frozen baby green pea |
3 tablespoons olive oil |
2 cups vegetable broth |
1 cup coconut milk |
1 tablespoon cornstarch |
curry powder |
salt and black pepper |
1 cup green seedless grape, halved |
Directions:
1. Heat oil in a large deep skillet. Saute' first six ingredients until tender.
2. Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
3. Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
4. Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.
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