Hot Curried Fruit
Hot Curried Fruit
29 oz. can peach halves, drained
29 oz. can pear halves, drained
20 oz. can pineapple chucks, drained
15.25 oz. can apricot halves, drained
6 oz. jar maraschino cherries, drained
1/2 cup butter, melted
3/4 cup brown sugar
2 Tablespoons all-purpose flour
1 teaspoon curry powder
Preheat oven to 350°.
In a large bowl, combine drained fruit. Pour melted butter over fruit and stir.
In a small bowl, combine the brown sugar, flour, and curry powder. Sprinkle over the fruit. Stir gently to coat fruit.
Spoon the mixture into a greased 9 x 13“ baking pan. Bake for 30 minutes. 
Thai Red Curry - The Happy Pear - Vegetarian Curry
Dave likes making curries! This is his take on a Thai red curry. He always adds a bit of beetroot to give it a red/pink colour and a little sweetness.
300g mushrooms
4 tablespoons Tamari, Bragg Liquid Aminos or soy sauce
juice of 3 limes
3 shallots or 1 medium onion
3 cloves of garlic
1 thumb-size piece of fresh ginger
3 fresh red chillies
1 red pepper
150g uncooked beetroot
1 courgette
1 head of broccoli
1 large sweet potato
6 scallions or 4 spring onions
2 tablespoons oil
2 teaspoons salt
2 x 400ml tins of coconut milk
2 teaspoons ground cumin
2 teaspoons ground coriander
4 kaffir lime leaves (or the zest of a lime)
1⁄2 teaspoon freshly ground black pepper
1 tablespoon agave syrup or honey
15g fresh basil, leaves picked (optional)
Cut the mushrooms into small cubes (the smaller you dice it the more surface area there is to marinate and enhance the flavour). Put it into a bowl and add the tamari and lime juice. Mix thoroughly so that each piece gets an even coating and leave to marinate.
Peel and finely chop the shallots, garlic and ginger. Deseed the chillies and red pepper, then finely chop the chillies and cut the pepper into bite-size pieces. Scrub the beetroot and grate it into a bowl. Cut the courgette into bite-size pieces and the broccoli into small florets. Cut the sweet potato into bite-size pieces. Finely slice the scallions or spring onions.
Put the oil into a large family-size pan over a high heat. Let it heat up for 2 minutes, then reduce to a low to medium heat and add the shallots, garlic, ginger, lemongrass and chillies. Cook for 7 minutes, stirring regularly.
add the beetroot and salt. Continue cooking for 5 minutes, stirring regularly. Add the coconut milk, cumin, coriander, kaffir lime leaves, black pepper and agave syrup and stir well, then cook for 3 minutes. Add the courgette, sweet potato, red pepper and the mushrooms together with its marinade. Cook for 15–20 minutes.
Add the broccoli and scallions or spring onions 5 minutes before the end. Remove the basil leaves from the stalks, if using, and add as a garnish just before serving.
Serve with brown basmati rice or Thai rice noodles.
All the best,
Dave & Steve.
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5 Minute Dahl - Cheap Vegan Easy
Here's another addition to our 5 minute meal series. 5 minute Dahl!
Recipe here:
All the best,
Dave & Steve.
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Please watch: VEGAN RAINBOW MEAL PREP | THE HAPPY PEAR
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Easy Red Lentil Dahl - The Happy Pear
Easy Bean Curry | PERFECT STUDENT DINNER | THE HAPPY PEAR
Cooking a delicious meal doesn't have to be difficult or expensive, using accessible ingredients and some super savvy shopping tips we've created this lovely recipe perfect for every level of chef.
Written version:
All the best,
Dave & Steve.
Subscribe to our channel:
More great recipes:
Facebook:
Twitter:
Pinterest:
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Snapchat: thehappypear
#TheHappyPear
-~-~~-~~~-~~-~-
Please watch: VEGAN RAINBOW MEAL PREP | THE HAPPY PEAR
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Recipe: Curried Butternut Squash and Pear Soup
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The best recipes of your day: easy to prepare
INGREDIENTS:
1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.