Vegetable and Fruit Curry over Basmati Rice

"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."
 
Download
photo by La Dilettante photo by La Dilettante
photo by La Dilettante
Ready In:
1hr
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a large deep skillet. Saute' first six ingredients until tender.
  • 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.
  • Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
  • Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!&nbsp; There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).&nbsp; I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.&nbsp; I still kind of miss those!&nbsp; I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p> <p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.&nbsp; I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.&nbsp; Sometimes I do my best menu-planning while strolling along the sidewalk!</p> <p>My married daughter in San Antonio got my cooking gene for sure.&nbsp; We love nothing better than getting in the kitchen together when I visit her, or when she comes home.&nbsp; Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.&nbsp; She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p> <p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.&nbsp; I'm happy to do the appetizers and sides in the INDOOR kitchen!</p> <p>I love Italy and France, and have many recipes scribbled on napkins from my trips there.&nbsp; I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.&nbsp; My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p> <p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes