About this recipe:This light recipe is great. It serves six, so cook once and eat twice! i love this recipe because I can serve it to my family for dinner and have plenty of leftovers for lunches. It's spicy without any heat, so it's a great intro to new flavours for those with mild palates. You can leave of the turmeric if you like but I think it gives the curry a better colour and flavour.
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Method Prep:15min › Cook:40min › Ready in:55min
Add your meat to a wok and season with salt and pepper and curry powder and paprika if you want! Brown your meat with a little oil (I use groundnut oil but use any oil you want). When the meat is golden brown, add the chopped mushrooms.
Melt the butter in a frying pan over medium heat. Add the apple and onion to the melted butter, season with the curry powder, paprika and turmeric. Cook and stir until the apple is tender. Stir the mushroom soup and cream into the mixture until completely combined.
Put the chopped tomatoes into a blender with the garlic and blend until garlic is chopped.
Now add all ingredients to your wok with the meat and mix and cook for around 40 minutes or until meat is cooked and onion is soft.
Serve with rice and enjoy.
Use light cream to make this dish more healthy. Also this dish is really universal - you can use prawns, beef, pork, or make it vegetarian by using tofu or just extra vegetables.