Pear, Carrot and Mint Curry

I bought a new issue of the Gourmand magazine and found and idea. A chutney sauce with pears.
I added a couple of things and spiced it more up and made a curry out of it. I went Vegetarian today.

The taste of savoury and sweet together is not something everybody loves. But the fruity component brings a good balance to the curry.

The method is simple and you just need one pan and your trusted rice cooker. When you buy the pears, go for the not so ripe ones.  Otherwise you end up with pear sauce. For the meat eaters outside, it is a good combination with grilled chicken breast.

recipe for 4:
2 pears
2 carrots
4 cherry tomatoes
4 stalks fresh mint
1 red chili
1 white onion
1 large spring onion
1 knob of fresh ginger
4 cloves of garlic
200 ml coconut cream
250 g Greek yogurt 10%
50 ml Noilly Prat
salt and pepper
1 tbsp sugar
1 tbsp curry
2 pinches of saffron
a good dose of nutmeg
Basmati rice
1 tbsp butter
1 tbsp oil

Use a small blender and chuck in onion, white of spring onion, garlic, ginger and chili and make a finer mix. Heat up butter and oil and toss that in. Season with curry and nutmeg and add saffron.
Quarter the carrots and cut into finer cubes. Get them into the pan.
Add the Noilly Prat and the coconut cream.
Cook for 15 min.
Do not peel the pears, just core them. Make fine cubes. Add to the pan with the cut up tomatoes and pour in the yogurt. Do not let it cook to high, just keep it on low flame.
Chop the mint .

Season again and cook the rice.