Apple curry

Ingredients for 2 servings:

• 2 apples
• 1 large onion(s)
• 1 small can of coconut milk or coconut cream
• 2 cup(s) rice, dry
• 1 bunch of basil
• 1 small can of orange juice, use the coconut milk can for measuring
• 1 tsp, heaped broth, instant
• 300 g chicken or pumpkin
• Salt
• pepper
• curry powder
• turmeric
• cumin
• Paprika powder
• chili powder
• Lemongrass powder
• Coriander, dried
• possibly water or cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a mixture of Indian and Thai

First, cook the rice. For each cup of rice, add 3 cups of water with a little salt and the rice to a pot, cover, and bring to a boil. Once boiling, leave the lid on, turn off the heat, and let the rice stand. Stir occasionally. On a gas or induction stove, you need to keep the heat low—about level 2 on an induction stove. Then chop the meat or pumpkin, onions, and apples and fry them in a little oil. Add the can of coconut milk and the same amount of orange juice. Season with pepper, salt, and broth and simmer until the meat is cooked through. If the mixture is too dry—the solid ingredients should be covered with liquid—add water or cream. Season generously with curry and add turmeric, cumin, paprika, chili, coriander, and lemongrass to taste. Just before serving, tear the basil over the top. Please do not overcook it! The dish is perfect for cooking and freezing for a whole group, and the vegan version will keep for a very long time in the fridge. The curry can be enhanced with vegetables like carrots, spring onions, etc., if desired. The orange juice can also be replaced with fresh, chopped oranges.