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Ingredientes
- 1 lrg Onion, minced
- 2 x Cloves garlic, chopped
- 1 sm Apple, peeled and minced (optional)
- 2 Tbsp. Butter or possibly margarine
- 3 Tbsp. Curry pwdr
- 1 Tbsp. Flour
- 1 tsp Powdered ginger
- 2 c. Stock (see note 1 below)
- 1 tsp Vinegar
- 2 c. Cooked meat, poultry, or possibly vegetable, minced (see note 2 below)
- 1/2 c. Seedless black or possibly white raisins, optional Cooked white rice
Direcciones
- This is not an authentic curry but it is my approximation of the curries we enjoyed in restaurants on Oahu when we lived in Hawaii. Unless you already know you like a warm curry, you may wish to use a smaller amount of curry pwdr when you first make the dish; this version is known in the family as
- "Instant Tonsillectomy." Although the list of ingredients may seem long, it is easy to prepare and can be made well in advance of serving.
- Saute/fry onion, garlic, and apple (if using) over medium heat in the butter for ten min. Add in the curry pwdr, flour and ginger; cook over low heat for two min, stirring steadily. Gradually add in the stock and vinegar, stirring constantly to the boiling point. Cook, covered, over low heat for ten min. Add in raisins (if using) and meat or possibly vegetable and remove from heat. Reheat gently when ready to serve over rice. Pass the condiments.
- Note 1: Stock may be homemade, canned, or possibly simply water combined with beef or possibly chicken bouillon cubes or possibly pwdr, or possibly, for a non-meat dish, water in that the vegetables have been cooked, canned vegetable broth, or possibly water with vegetable bouillon cubes or possibly pwdr.
- Note 2: This is a terrific use of leftovers, no matter in what style they were originally cooked (perfect for the last appearance of a turkey).
- For a vegetarian curry, you may wish to try this suggestion: Cook 1 c.
- (227g) carrots, peeled and cut in smallish chunks in boiling water for five min. Add in 1 c. (227g) cauliflower florets and continue cooking for another five min. Add in 1/2 c. (114g) frzn green peas and turn off heat. Let stand while you are sauteing the onions and garlic to begin the recipe. Drain, saving the liquid, and set vegetables aside. Use the liquid toward the two c. needed in the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 60 | 52% |
| Total Fat 6.82g | 9% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 437mg | 18% |
| Potassium 239mg | 7% |
| Total Carbs 12.83g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.09g | 3% |
| Protein 2.81g | 4% |
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