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.
- 3 Tablespoons butter
- 2 cups chopped onion
- 3 medium cloves garlic, minces
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon powdered ginger
- 1 teaspoon mustard seeds
- 1 teaspoon allspice
- 1 ½ teaspoons salt
- 1 ½ pounds mushrooms, sliced
- 36 grape tomatoes (give or take a few), halved along the minor axis as shown above
- 2 large tart apples, chopped
- ½ cup shredded coconut
- 1 Tablespoon honey (or less, to taste)
- 3 generous Tablespoons lemon juice
- cayenne, to taste
- ½ cup water
- Melt 2 Tablespoons butter in a large, deep skillet.
- Add onions and garlic, and sauté over medium heat.
- After a few minutes add spices and salt.
- Sauté another 5 minutes, then melt in the remaining Tablespoon of butter and sauté for another minute, or until onions are soft.
- Add mushrooms and water to make a nice broth.
- Mix well, cover, and simmer another 8 minutes, stirring occasionally.
- Next, add tomatoes apples, coconut, honey, and lemon juice.
- Cover, and continue to cook until everything is tender, but not mushy.
- 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