Spicy, Fruity, Wild Vegetable Curry |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup basmati rice |
1 cup cauliflower, chopped |
8 ounces mushrooms, diced |
2 green chili peppers, diced |
1 cup pineapple, diced |
2 medium onions, chopped |
1 medium green bell pepper |
1 tomato |
1 cup tomato paste |
3 tablespoons curry powder |
1 bouillon cube |
2 cups boiling water |
2 teaspoons marmalade |
2 teaspoons tomato sauce |
2 teaspoons olive oil |
salt and pepper |
paprika |
Directions:
1. Put two cups of water into a saucepan.
2. Add one cup of basmati rice.
3. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
4. Chop one medium onion, one medium green bell.
5. pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
6. Add mushrooms.
7. Add 3 tablespoons curry powder (or varied to taste) to a cup of boiling water.
8. Add curry mix to skillet and simmer 5 minutes.
9. Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste) to the skillet and stir well.
10. Crumble boullion cube in a cup of boiling water and add to skillet.
11. Adding more water or more tomato paste depending on desired level of thickness.
12. Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
13. Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
14. Serve as a garnish.
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