Portabello Mushroom Curry With Fig Chutney

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Ingredients

    Portabello Mushroom Curry with Fig Chutney

    INGREDIENTS
    Onion Sauce

    • 1/4 cup unsalted butter
    • 1 cup minced onion
    • 1 1/2 tablespoons curry paste
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cardamom
    • 1 cup vegetable stock
    • 1 can (13 1/2 ounces) coconut milk
    • 1/2 cup soy milk
    • 1 teaspoon kosher salt
    Date and Fig Chutney

    • 3/4 cup apple cider
    • 3/4 cup white wine vinegar
    • 1/2 cup brown sugar
    • 1 1/2 cups dried dates, chopped
    • 1 Granny Smith apple, cut into 1/4-inch cubes
    • 3 cloves garlic, finely chopped
    • 2 teaspoons grated fresh gingerroot
    • 1 1/4 cups dried California figs, cut into 1/4-inch cubes
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon kosher salt
    Rice

    • 1 1/2 cups basmati rice
    • 2 tablespoons unsalted butter
    • 1 tablespoon curry paste
    • 1 teaspoon ground cardamom
    • 1/4 teaspoon ground cloves
    • 1/2 cup dried Zante currenta
    • 1/2 cup cashews, toasted
    • 1/2 cup pumpkin seeds, toasted
    • 1/2 cup chopped apricots
    • 1/4 cup crispy shallots
    • 1/4 cup chopped fresh cilantro leaves
    • 1/4 cup chopped fresh mint leaves
    Mushrooms

    • 6 portabello mushrooms, stemmed and peeled
    • 2 tablespoons olive oil
    • Kosher salt and fresh ground black pepper; to taste

Description

Recipe Borrowed From: Http://californiafigs.com/recipe.php?id=69

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