Sweet Fruit Curry
Inspired by the Tropic Option curry at the Foundation Lounge in Vancouver. NOTE: measurements in this recipe are still highly approximate, until i make it again and keep better track!
- oil (sesame and/or olive)
- 1 head cauliflower, chopped into small florets
- 1 package pressed tofu, chopped into 1" cubes
- 2" piece ginger, minced
- 4-5 cloves garlic, minced
- 2-3 medium onions, small dice
- 1 tsp whole cumin seeds
- 2-3 yams, chopped into 1" cubes
- 3/4 cup raisins
- 1/4 cup currants
- 1/2 cup dried apricots, chopped
- 1 tin coconut milk (400ml)
- 1 1/2 tsp turmeric (approx?)
- 2 tsp light curry powder (approx?)
- 1 tsp ground coriander (approx?)
- 1/2 tsp ground cumin (approx?)
- 2 tsp garam masala (approx?)
- 1/2 - 1 tsp ground cinnamon (approx?)
- 1 - 2 tsp hot sauce, or 1/4 tsp cayenne, or to taste
- 1 red and 1 yellow bell pepper, chopped
- 1 firm (bosc) pear, chopped into 1/2" cubes
- 1 (granny smith) apple, chopped into 1/2" cubes
- juice of 1 lemon
- 1 - 1.5 cups firm strawberries, chopped into 1/2" pieces
- 1 bunch fresh basil
- 1 bunch fresh cilantro
- salt to taste
Sprinkle the apple and pear pieces with lemon juice, and set aside.
In a large wok, brown cauliflower in some oil until just tender, and set aside.
Sauté tofu in oil until browned.
Add ginger, garlic, onions and whole cumin seeds. Sauté until onions are translucent.
Add yams, sauté about 10 minutes.
Add coconut milk, raisins, currants, apricots and all spices. Sauté until yams are just tender, adjusting spices if desired.
Add peppers and cauliflower. Sauté 3 minutes.
Add apple and pear, sauté 3 minutes.
Add strawberries, basil and cilantro. Mix and remove from heat.
Serve over white basmati rice.
Serves 8, probably.