MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Curry
Categories: Indian
Yield: 4 Servings

MMMMM----------------------------BASE---------------------------------
4 tb Butter
2 c Onion; chopped
2 cl Garlic; minced
1 c Celery; chopped
1 1/2 lb Mushrooms; chopped
3 tb Coconut; shredded;
-unsweetened
1 tb Honey
1 Lemon; juice of
3 lg Tomatoes
2 lg Cooking apples
1 1/2 ts Salt; (or more, to taste)
Lots of ground black pepper
3/4 c Water to steam;
-(approximate)

MMMMM---------------------------SPICES--------------------------------
1 ts Ground cumin
1 ts Cinnamon
1 ts Turmeric
1 ts Powdered ginger
1/2 ts Dry mustard
1/2 ts Ground cloves

MMMMM---------------------DELICIOUS TOPPING--------------------------
1 c Sliced almonds; sauteed in
2 tb Sweet butter

Preparation time: 45 minutes

It's more interesting to combine spices than to use "curry powder."

In a large skillet begin cooking onions and garlic in butter. After a
few minutes add salt and spices. When onions are soft, add celery and
mushrooms. You may want to add 1/2 cup water at this point, top help
prevent sticking (and to make a nice broth.) Mix well, cover, and
simmer about 5-8 minutes (low heat.)

When celery is slightly tender, add apples and tomatoes (both in 1
1/2" slices) and coconut. Mix and continue cooking until everything
is just tender, not too mushy. (Additional water might be needed.)
Turn off heat. Add honey and lemon juice; mix and let sit, covered.

Serve curry after it has sat for a few minutes. It taste best when
served over rice, with sauteed almonds on top.

Recipe by Moosewood Cookbook

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