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.

• Ready In: 1 hr
• Serves: 8
• Yields: 8

Ingredients

• 1  cup onion, chopped
• 1⁄2 cup celery, chopped
• 1  garlic clove, minced
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup parsley, chopped
• 1  large granny smith apple, chopped
• 1⁄2 cup  frozen baby green pea
• 3  tablespoons olive oil
• 2  cups vegetable broth
• 1  cup coconut milk
• 1  tablespoon cornstarch
•  curry powder
•  salt and black pepper
• 1  cup green seedless grape, halved

Directions

1. Heat oil in a large deep skillet. Saute' first six ingredients until tender.
2. 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.
3. Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
4. Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.