Spicy Vegetable Curry

Recipe Ingredients

1 tablespoon	15ml	Oil
2		Garlic - minced
1		Jalapeno chile - (seeded, if desired), minced
2		Onions - chopped (small)
1		Carrot - chopped (large)
1		Granny smith apple - peeled and chopped
3 teaspoons	15ml	Curry powder - madras preferred (to 5 tsp)
1/4 cup	59ml	Tomato paste
2 cups	474ml	Cider
2 cups	474ml	Vegetable bouillon
1 teaspoon	5ml	Salt
		Freshly ground pepper
2		Frozen mixed vegetables - (broccoli,
		Cauliflower and carrots)
		(cooked according to instructions) --
		Well drained

Recipe Instructions

Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, jalapeno, onions, carrot and apple. Cook until onions are tender, about 4 minutes. Add curry powder, tomato paste, cider, bouillon, salt and pepper to taste. Stir to combine. Simmer, uncovered, until thickened, about 12 minutes, stirring occasionally.

Can be made 2 days ahead to this point and refrigerated, or frozen as long as 3 months.

To serve, combine sauce and vegetables and heat through.

Source:
Abby Mandel "Vegetarian Spice" in Los Angeles Times 2/3/95

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