1/2 cup finely chopped celery
1 cup diced onion
3 Tbsp butter
1/2 cup flour
1 1/2 Tbsp curry powder
1 qts chicken broth
1/2 cup tomato puree
2 granny smith apples, peeled and diced
1 cup diced eggplant
1/2 cup shredded coconut (unsweetened)
1/2 cup heavy cream
1. Saute celery onion and butter until clear.
2. Make roux by adding flour and curry. Whisk in chicken broth.
3. Add tomato puree, apples, eggplant and coconut.
4. Simmer 30 minutes. Puree in blender. Add cream.
Serve over prepared Jasmine rice.