The curry can be used with any foods: vegetables, meats, fish, rice, tofu, stews...be creative! Curry originated in the cuisine of the Indian subcontinent, but now enjoyed in recipes worldwide.
Makes about 5 cups (12,5 dl)
1/4 cup (60 ml) extra-virgin olive oil
4 cups (800 g) diced organic onions
2 1/2 cups (500 g) diced organic celery
1 1/2 cups (300 g) each diced organic: bell peppers and apples
4 Tbs. (60 g) curry powder
1/4 tsp. (1,25 g) each: black pepper and cinnamon
1/2 tsp. (2,5 g) allspice
1 cup (200 g) diced organic bananas
5 Tbs. (75 g) (gluten-free) flour
4 cups (10 dl) (dairy-free) warm organic milk
2 Tbs. (30 g) organic tomato paste
1. Preheat 1/4 cup (60 ml) olive oil in a pot over medium-high heat.
2. Add the onions, celery, bell peppers, apples, 1 Tbs. (15 g) curry, black pepper, allspice, and cinnamon. Sauté for several minutes until the vegetables have soften a little.
3. Mix in the bananas.
4. Reduce the heat to medium and cook covered, stir, for 5 minutes.
5. Transfer the vegetables to a bowl.
6. In the same pot, reheat 1/4 cup (60 ml) oil over medium-high heat.
7. Add 3 Tbs. (45 g) curry powder and flour. Whisk for a minute.
8. Slowly whisk in the warm milk. Increase the heat to high and continue whisking.
9. Once it begins to bubble around the edges, reduced the heat to medium and continue to whisk as the sauce thickens, for about 2 minutes.
10. Reduce the heat to medium-low and add and whisk in the tomato paste.
11. Simmer for 4 minutes.
12. Add the vegetables and pour over your favorite dish.
(a) Option: top with organic (dairy-free) yogurt.
(b) Organic condiments can be:
(b) Organic condiments can be:
- peanuts
- raisins
- plum sauce
- currants
- shredded coconut
- pecans
- sliced mango
- chutney
- scallions
- diced red onion
- diced avocado
- dried cranberries
- pineapple chunks
- sliced cuccumbers
- etc.
There are more than one type of curry.
-modified Classic Lebanese Cuisine
