Spicy, Fruity, Wild Vegetable Curry

Total Time
40mins
Prep 10 mins
Cook 30 mins

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

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.

Mirj August 19, 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!

Charishma_Ramchandani August 23, 2002

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