This recipe had me at mushrooms! Add in the curry and I was sold for sure. I was a touch uncertain as to how I would feel about the apples, but Mollie Katzen has never stirred me wrong before, so I gave it a try. I was unable to find a cooking apple amongst the basic apples at my grocery store. I opted for Gala apples and they turned out just fine. I would use an apple that was too tart.
This recipe originally called for 1 1/2 teaspoon of salt. I decided to omit this entirely. As a result this turned out to be a VERY low sodium meal, with the added benefit of being a VERY high potassium recipe.
1 tablespoon unsalted butter
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1 1/2 cups sliced mushrooms
1 cups water
3 tablespoons shredded, unsweetened coconut
1 tablespoon honey
1 tablespoon lemon juice
3 large tomatoes, chopped
2 large Gala apples, peeled and chopped
1 cup sliced almonds, as an optional topping
paring knife for peeling apples
Melt the unsalted butter in a large skillet and add the onion, saute until the onion it begins to soften just a touch
Add the celery and continue cooking until the celery also begins to soften
Add the garlic and cook until fragrant
Add all those beautiful spices and mix until all the vegetables are coated
Evenly coated vegetables and talk about fragrant. Your kitchen is going to smell heavenly.
Add the mushrooms
Carefully stir in the mushrooms until they are also evenly coated with the spices. It is times like this that I wish I had a larger skillet, but this is as large as my stove top can handle.
Add between 1/2 to 1 cup of water to make a gravy
Bring the mixture to a simmer and cover
Allow to simmer while covered for 5-8 minutes or until the mushrooms are tender
Add the apples
Add the tomatoes
Carefully stir in the apples and tomatoes, and then add the coconut.
Add in the lemon juice
And the honey (here you can see the basmati rice cooking in the background), give everything a good stir and allow the curry to cook for about 3 minutes or until everything is warm through and the flavors are fully incorporated.
Top with almonds and serve over rice
Recipe Source: The Moosewood Cookbook by Mollie Katzen
Serves 6, 8-ounce servings (calories DO NOT include the rice)
Protein: 5 grams
Fat: 6 grams
Sodium: 37 milligrams
Fiber: 6 grams