Preparation:
Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, jalapeno, onions, carrot and apple. Cook until onions are tender, about 4 minutes. Add curry powder, tomato paste, cider, bouillon, salt and pepper to taste. Stir to combine. Simmer, uncovered, until thickened, about 12 minutes, stirring occasionally.
Can be made 2 days ahead to this point and refrigerated, or frozen as long as 3 months.
To serve, combine sauce and vegetables and heat through. |
