Spicy, Fruity, Wild Vegetable Curry

Name: Spicy, Fruity, Wild Vegetable Curry
Ingredients: 1 cup basmati rice; 1 cup cauliflower, chopped; 8 ounces mushrooms, diced; 2 green chili peppers, diced; 1 cup pineapple, diced; 2 medium onions, chopped; 1 medium green bell pepper; 1 tomatoes; 1 cup tomato paste; 3 tablespoons curry powder; 1 bouillon cube; 2 cups boiling water; 2 teaspoons marmalade; 2 teaspoons tomato sauce; 2 teaspoons olive oil; salt and pepper; paprika

17 ingredients

14 steps

Ingredients

1 cup basmati rice
1 cup cauliflower, chopped
8 ounces mushrooms, diced
2 green chili peppers, diced
1 cup pineapple, diced
2 medium onions, chopped
1 medium green bell pepper
1 tomatoes
1 cup tomato paste
3 tablespoons curry powder
1 bouillon cube
2 cups boiling water
2 teaspoons marmalade
2 teaspoons tomato sauce
2 teaspoons olive oil
salt and pepper
paprika

Directions

1

Put two cups of water into a saucepan.
2

Add one cup of basmati rice.
3

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
4

Chop one medium onion, one medium green bell.
5

pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
6

Add mushrooms.
7

Add 3 tablespoons curry powder (or varied to taste) to a cup of boiling water.
8

Add curry mix to skillet and simmer 5 minutes.
9

Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste) to the skillet and stir well.
10

Crumble boullion cube in a cup of boiling water and add to skillet.
11

Adding more water or more tomato paste depending on desired level of thickness.
12

Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
13

Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
14

Serve as a garnish.