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!


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.