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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1 1/2	1/2		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
curry paste	1	tablespoon		-	-	-	-
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
currant	1/2	cup	dried	35.28	8.6128	0.784	0.2296
cashew	1/2	cup	toasted	-	-	-	-
pumpkin seed	1/2	cup	toasted	-	-	-	-
apricot	1/2	cup	chopped	37.2	8.618	1.085	0.3022
shallot	1/4	cup		28.8	6.72	1.0	0.04
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
mint leaf	1/4	cup	chopped	-	-	-	-
portabella mushroom	6		stemmed peeled	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
kosher salt black pepper			ground	-	-	-	-
butter	1/4	cup	unsalted	171.0	7.857	5.343	14.4
onion	1	cup	minced	64.0	14.944	1.76	0.16
curry paste	1 1/2	1/2		-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
cardamom	1/2	teaspoon	ground	6.22	1.3694	0.2152	0.134
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
soymilk	1/2	cup		65.61	7.6302	3.9730000000000003	2.1263
kosher salt	1	teaspoon		-	-	-	-
apple cider	3/4	cup		-	-	-	-
white wine vinegar	3/4	cup		-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
granny smith apple	1		cut	119.48	28.0366	0.9064	0.3914
date	1 1/2	cups	chopped dried	621.81	165.4412	5.4023	0.86
garlic clove	3		chopped	-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
fig	3		cut dried	-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cardamom	1/2	teaspoon	ground	6.22	1.3694	0.2152	0.134
kosher salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.