-
1
Onion Sauce:.
-
2
In a medium pot melt the unsalted butter over medium heat.
-
3
Add the onion and cook until golden brown.
-
4
Add the curry paste, ground cloves, and ground cardamom and cook 30 seconds.
-
5
Pour in the vegetable stock and coconut milk.
-
6
Raise the heat to high and simmer for 10 minutes.
-
7
Remove the pot from the heat add the soy milk and kosher salt.
-
8
Puree in a blender until smooth.
-
9
Date and Fig Chutney:.
-
10
In a large pot combine the cider, vinegar, and brown sugar and bring to a boil, over high heat, stirring until the sugar has dissolved.
-
11
Reduce the heat to medium and add in the dates, apple, garlic, and ginger.
-
12
Cook for 15 minutes or until most of the liquid has been absorbed.
-
13
Stir in the figs, paprika, cardamom, and kosher salt.
-
14
Store in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
-
15
For the rice:.
-
16
Rinse the basmati rice until the water runs clear, soak in warm water for 10 minutes and drain.
-
17
In a large pot of boiling salted water cook the rice until tender, about 6 minutes
-
18
Meanwhile, in a small pot over medium heat melt the butter with the curry paste, cardamom, and cloves.
-
19
Drain the rice and toss with the butter mixture until evenly coated.
-
20
Keep warm until ready to serve.
-
21
Just before serving add the currants, cashews, pumpkin seeds, apricots, shallots, cilantro, and mint
-
22
For the mushrooms:
-
23
Brush the mushrooms with the olive oil and season with salt and pepper.
-
24
Heat a large skillet over medium high heat, place the mushrooms, tops down, in the skillet and cook for 3 minutes.Turn the mushrooms over and cook for 2 minutes.
-
25
Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.
