Yet another recipe inspired by the Moosewood Cookbook, this one was adapted more dramatically to accommodate the ingredients I already had on hand.  It is a sweet, rather unusual curry.  It’s also gluten-free and can be made vegan if you substitute margarine for the butter.



  1. 3 Tablespoons butter
  2. 2 cups chopped onion
  3. 3 medium cloves garlic, minces
  4. 1 teaspoon cumin
  5. 1 teaspoon cinnamon
  6. 1 teaspoon turmeric
  7. 1 teaspoon powdered ginger
  8. 1 teaspoon mustard seeds
  9. 1 teaspoon allspice
  10. 1 ½ teaspoons salt
  11. 1 ½ pounds mushrooms, sliced
  12. 36 grape tomatoes (give or take a few), halved along the minor axis as shown above
  13. 2 large tart apples, chopped
  14. ½ cup shredded coconut
  15. 1 Tablespoon honey (or less, to taste)
  16. 3 generous Tablespoons lemon juice
  17. cayenne, to taste
  18. ½ cup water



  1. Melt 2 Tablespoons butter in a large, deep skillet.
  2. Add onions and garlic, and sauté over medium heat.
  3. After a few minutes add spices and salt.
  4. Sauté another 5 minutes, then melt in the remaining Tablespoon of butter and sauté for another minute, or until onions are soft.
  5. Add mushrooms and water to make a nice broth.
  6. Mix well, cover, and simmer another 8 minutes, stirring occasionally.
  7. Next, add tomatoes apples, coconut, honey, and lemon juice.
  8. Cover, and continue to cook until everything is tender, but not mushy.
  9. After you confirm that the desired texture is reached, recover it and let sit for 8-10 minutes before serving.


I recommend eating this over basmati rice.  This recipe serves 4-5 people.


- Laura ‘16