Vegetable Curry On Basmati Rice Recipes

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VEGETABLE AND FRUIT CURRY OVER BASMATI RICE



Vegetable and Fruit Curry over Basmati Rice image

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.

Provided by La Dilettante

Categories     Curries

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 229.3, Fat 11.3, SaturatedFat 6.5, Sodium 23, Carbohydrate 32.1, Fiber 2.1, Sugar 26.8, Protein 1.6

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