I love fruit in curries, and this one is so mouthwatering, and full of great flavour. I created it very much with the balance of sweet and savoury in mind, and I have to say it was a huge success. It’s ideally suited to those times when you crave a curry, but also a sweet, but you don’t wish either to be too predominant. Great served with popadoms, and my amazing Greek-inspired tomatoed basmati rice. Try it, and feast both your eyes and your tastebuds – share with a loved one please !
3 to 4 Tbsp (45-60 mL) olive oil or coconut oil for frying
1 white onion, finely chopped
2 cloves garlic, chopped
1 courgette/zucchini, roughly chopped
2 green apples, chopped into 1” pieces (leave the skin on them)
1 tsp curry powder (I used a hot one)
¼ cup (60 mL) oil of your choice
salt to taste
¾ cup frozen spinach, thawed (or slightly cooked spinach)
1 cup petit pois (baby peas) – frozen work very well
2 Tbsp brown sugar, or other sweetener of your choice
100 ml soya cream, or other non-dairy cream of your choice
¾ cup (180 mL) water
100 g sultanas, or large raisins
extra vegan cream and chopped red chillies, for decoration
- Heat your oil in a large ovenproof saucepan, and fry your onions until tender and transparent.
- Next, add all your spices in a mug, and mix with the ¼ cup of oil to make a curry paste.
- Now, add your courgettes and garlic to the onion mix, stir for a minute or so, then pour in your curry paste. The aroma will be emerging at this point.
- Add your apple pieces, and the remaining ingredients, except for the coconut milk and cream. Allow to simmer gently, adding a tiny bit of water at a time, and mixing.
- Cover, and let it cook for about 25 minutes – don’t let it dry out, and add a little more water if you need to.
- Finally, add the remaining ingredients, stir and cover. Place in a hot 350ºF (180ºC) oven for 30-45 minutes. Remove half way through to give another stir.
- When it’s ready, uncover for 10 minutes, and it’s ready for serving.
Now let’s go make the rice.
Pomegranate, Tomatoed Basmati Rice
1½ cups basmati rice, washed, cooked according to the packet’s instruction, then drained and set aside.
2 Tbsp tomato paste
olive oil for frying
1 small to medium sized onion, finely chopped
salt to taste
¼ cup roasted cashew nuts
½ cup pomegranate pulp
- First, fry your onions in a large shallow pan, until they turn slightly golden.
- Then add your tomato paste, and lower the heat. Allow the tomato paste to sweat with the onions and release its concentrated flavour – the sauce usually turns the oil into an orange colour when this happens.
- Next, add your cooked rice (making sure it’s cooled down by now), and mix well to distribute the tomato mix.
- Turn into a serving dish, sprinkle on the exotic spicy garnish – roasted cashews, pomegranate pulp and cardamom seeds – and serve. Yes, it’s that easy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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