Top Review by Mirj
Except for the pineapple, this was a wonderful curry. The combination of flavors was very good, tomato, marmalade, curry powder, everything we like in a curry. I was a little sceptic about adding the pineapple, it just didn't do it for us. I will make this again, it's bound to become a standard vegetable side dish in my house, but next time I will leave out the pineapple.
- 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 tomatoes
- 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
Directions See How It's Made
- Put two cups of water into a saucepan.
- Add one cup of basmati rice.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Chop one medium onion, one medium green bell.
- pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
- Add mushrooms.
- Add 3 tablespoons curry powder (or varied to taste) to a cup of boiling water.
- Add curry mix to skillet and simmer 5 minutes.
- Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste) to the skillet and stir well.
- Crumble boullion cube in a cup of boiling water and add to skillet.
- Adding more water or more tomato paste depending on desired level of thickness.
- Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
- Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
- Serve as a garnish.