Ingredients
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1 cup basmati rice
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1 cup cauliflower, chopped
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8 ounces mushrooms, diced
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2 green chili peppers, diced
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1 cup pineapple, diced
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1 tomatoes
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1 cup tomato paste
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3 tablespoons curry powder
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2 cups boiling water
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2 teaspoons marmalade
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2 teaspoons tomato sauce
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2 teaspoons olive oil
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salt and pepper
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paprika
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2 medium onions, chopped
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1 medium green bell pepper
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1 bouillon cube
Instructions
- Put two cups of water into a saucepan.
- Add one cup of basmati rice.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Chop one medium onion, one medium green bell.
- pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
- Add mushrooms.
- Add 3 tablespoons curry powder (or varied to taste) to a cup of boiling water.
- Add curry mix to skillet and simmer 5 minutes.
- Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste) to the skillet and stir well.
- Crumble boullion cube in a cup of boiling water and add to skillet.
- Adding more water or more tomato paste depending on desired level of thickness.
- Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
- Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
- Serve as a garnish.