This is a really delicious fall and winter recipe. Apples and rutabaga become ripe about the same time, making a great pair of fresh and seasonal food.
Serving Size: 4
Ingredients:
- 1 large or 2 medium onions, finely chopped
- 2 tablespoons coconut oil
- 2-3 cloves garlic, minced
- 1 walnut sized piece of ginger, grated
- 1 red chili pepper, de-seeded and minced
- 1½ lb. rutabaga- peeled and cut into bite-sized chunks
- 3-4 apples, peeled, cored and cut into chunks
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 cup vegetable bouillon
- 1 can coconut milk
- salt and pepper to taste
- garnished with spring onion greens, chopped
- optional cashews
- served on white rice
Directions:
- Peel and cut the rutabaga.
- Prepare the onions and garlic.
- Grate the ginger.
- De-seed and remove the veins from the chili pepper.
- Chop the chili pepper in small pieces.
- Heat the oil in a large frying pan that has a lid.
- Add the onions and sauté until glassy.
- Add the rutabaga pieces.
- Add the garlic, turmeric, curry powder, chilli pieces and ginger.
- Prepare the rice.
- Pour in the vegetable bouillon and place the lid on top to cook the rutabaga until it begins to soften.
- Meanwhile, peel, core and cut the apples.
- Add the apple pieces to the cooking rutabaga.
- As the rutabaga soften, add the coconut milk and season to taste with salt and pepper and any additional seasonings desired. We added a bit more ginger.
- Chop the green parts of 1 or 2 spring onions.
- Serve the curry on the rice garnished with the spring onions.
- If desired, optional roasted cashew nuts could also be added.