Ingredients

• ½ teaspoon turmeric
• ½ teaspoon coriander
• 1 small onion, chopped
• 1 small tart apples, peeled and diced
• 1 can cream of celery soup or
• 1 can cream of chicken soup or
• 1 can cream of shrimp soup
• Salt and pepper
• 2 cups eggplant, chopped and cooked
• 3 avocados, halved
• Juice of 1 lemon
• 1 cup rice
• 1 ½ cups water
• Raisins
• Whole peanuts
• Chutney
• Toasted coconut
• Lime
• Scallions
• Preserved kumquats (crumbled bacon)
• 2 cups chicken soup or shrimp

Directions

• Directions
• Heat ghee in skillet and add spices. Add onion and apple and sauté until limp. Add soup, salt and pepper to taste and heat over low heat until smooth. Add eggplant (or chicken or shrimp).
• Place rice in 1 ½ cups water, cover and steam until tender. Peel avocados and rub with lemon juice to avoid discoloration.
• Place each half on a bed of rice on a salad plate and fill with the curry mixture. Place condiment in separate dishes and serve at the table.