Curry

Curry

2 tablespoons butter
1 small garlic clove
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped apple
2 teaspoons fresh curry powder
2 cups coconut milk (reduced fat works fine)
1/2 cup chicken or vegetable broth
1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
2 cups cooked shrimp, chicken, lamb or cubed firm tofu

Melt butter. Add vegetables and cook until tender. Add milk and curry powder. Blend broth, cornstarch and salt together. Add to vegetables, cook and stir until boiling. Add protein and lemon juice. Heat through.

Serve with rice and side dishes.

Side dishes: Chutney, chopped nuts, chopped hard cooked eggs, shredded coconut, chopped onion, chopped olives (black or green), raisins, pickle relish, sunflower seeds, sautéd mushrooms, chopped apples, chopped celery, wheat germ, pine nuts, shredded cheese, broccoli florets, preserves, bacon bits… use your imagination.

This is a recipe (much modified) from Reader’s Digest. It lived on the inside of my mother’s cupboard door most of the time I was growing up and she made it for guests occasionally… including some pretty famous people. When I went to create my cookbook, I asked Mom to copy it for me. I think this is pretty close… although it may have been modified by her and it has certainly been modified by me.

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