1 med. onion
3 stalks celery
3 sweet potatoes –
peeled
2T organic, virgin
coconut oil
Rough chop the vegetables
into a 4-quart pot. Saute' them for 8-10 minutes in the coconut oil.
(Oil is somewhat of a misnomer since it's solid at room temperature,
but has a low melting temperature, quickly turning to oil when
heated.) Then add:
1 14oz. jar or can red or
yellow medium heat curry
1 can or jar of water
2-4T dry or fresh
cilantro
12 pitted prunes – cut
in quarters
The prunes provide a
sweet-fruity element to the curry. Raisins, dried cherries or dried
apricots can also be used.
Simmer the vegetables and fruit in the curry sauce, slowly, for about an hour or until the celery is soft. Add meat, heat through and serve as is in bowls or over a scoop of white rice. I used 6oz. leftover, cooked pork but lamb, beef or chicken would also work well in this curry. . .Lin
Simmer the vegetables and fruit in the curry sauce, slowly, for about an hour or until the celery is soft. Add meat, heat through and serve as is in bowls or over a scoop of white rice. I used 6oz. leftover, cooked pork but lamb, beef or chicken would also work well in this curry. . .Lin
No comments:
Post a Comment