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Curried Rutabaga and Apple On Rice


This can be a actually scrumptious fall and winter recipe. Apples and rutabaga grow to be ripe about the identical time, making an incredible pair of recent and seasonal meals.

Serving Measurement: Four

Elements:

  • 1 giant or 2 medium onions, finely chopped
  • 2 tablespoons coconut oil
  • 2-Three cloves garlic, minced
  • 1 walnut sized piece of ginger, grated
  • 1 purple chili pepper, de-seeded and minced
  • 1½ lb. rutabaga- peeled and reduce into bite-sized chunks
  • Three-Four apples, peeled, cored and minimize into chunks
  • 1 tablespoon turmeric
  • 1 tablespoon curry powder
  • 1 cup vegetable bouillon
  • 1 can coconut milk
  • salt and pepper to style
  • garnished with spring onion greens, chopped
  • non-compulsory cashews
  • served on white rice

Instructions:

  1. Peel and minimize the rutabaga.
  2. Put together the onions and garlic.
  3. Grate the ginger.
  4. De-seed and take away the veins from the chili pepper.
  5. Chop the chili pepper in small items.
  6. Warmth the oil in a big frying pan that has a lid.
  7. Add the onions and sauté till glassy.
  8. Add the rutabaga items.
  9. Add the garlic, turmeric, curry powder, chilli items and ginger.
  10. Put together the rice.
  11. Pour within the vegetable bouillon and place the lid on prime to prepare dinner the rutabaga till it begins to melt.
  12. In the meantime, peel, core and minimize the apples.
  13. Add the apple items to the cooking rutabaga.
  14. Because the rutabaga soften, add the coconut milk and season to style with salt and pepper and any further seasonings desired. We added a bit extra ginger.
  15. Chop the inexperienced elements of 1 or 2 spring onions.
  16. Serve the curry on the rice garnished with the spring onions.
  17. If desired, elective roasted cashew nuts may be added.