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    You are in: Home / Recipes / Spicy, Fruity, Wild Vegetable Curry Recipe
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    Spicy, Fruity, Wild Vegetable Curry

    Spicy, Fruity, Wild Vegetable Curry. Photo by *

    1/1 Photo of Spicy, Fruity, Wild Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 19, 2002


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2002


      This was nice and we all loved it, even my brother who is a picky eater had a bowl full of it! I omitted the pineapples completely. Also, I didn't have marmalade, so I substituted that with mixed fruit jam and the green bell pepper with a red bell pepper as I didn't have the green bell pepper at hand. I used 1 can(425gm) of mushrooms. I did not add additional salt as I'd used 1 cube of Maggi Vegetable Stock with onion and it contains salt already, so why add more? Also, I did not add even a pinch of paprika/black pepper. We found it to be spicy as it was(I used only 1 green chilli), so next time, I plan to totally omit the green chilli from this recipe. Now here's the interesting part: While making the recipe in the kitchen, I realised that this was a curry and not a pulao actually, as I'd assumed blindly. So, after step no. 12 in the recipe, I added in the washed and drained rice and an additional cup of water. I brought the curry- rice mixture to a boil. Then, I lowered the flame, partially covered the skillet and allowed this to cook into a "truly magnificent pulao"! It was just great with low-fat plain yogurt. It was my meal for tonight, infact and I really loved it except for it being a little more spicy than I can have. But, its definitely a wonderful recipe and I hope many more people try it. (Please note: I did not do the 1st three steps in the order mentioned in the recipe,but did that after step number 12 like I just said).Good luck in the contest! Hope you emerge a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy, Fruity, Wild Vegetable Curry

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.0
    Calories from Fat 45
    Total Fat 5.1 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 709.7 mg
    Total Carbohydrate 71.7 g
    Dietary Fiber 9.9 g
    Sugars 20.8 g
    Protein 11.2 g

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