Ingredients
1 cup rice, preferably brown basmati
4 tbsp oil - olive oil is good, but coconut is better
2 granny smith apples
2-3 tomatoes
1 onion
2-3 cloves garlic
Thumb-sized piece of fresh ginger
1-2 tsp cumin seeds
1/2 cup raisins
3 tsp curry powder
Salt & pepper to taste
Preparation
Cook rice according to package directions.
Meanwhile, mince or chop garlic and ginger together. A mini-food chopper makes this job really easy. Chop onion. Peel, core, and dice apples. Dice tomatoes.
About 30 minutes before the rice is done, heat the oil over medium-high heat in a large heavy pan. Saute the garlic, ginger and cumin seeds until fragrant. Add the onion and saute until translucent - about five minutes. Next, add the apple, stirring to mix well. Continue sauteing for another five minutes. Finally, add the tomatoes, raisins, and curry powder. Stir to mix. Reduce heat to simmer and cover the pan.
When the rice is ready, add it to the vegetable mixture. Season with salt and pepper to taste. Serve with peanuts and chutney for garnish.
