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:
1hr
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

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.

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