Apricot Crisp Curry

Ingredients

Unsalted butter

1/2 cup, cold and diced

Brown sugar

1 cup, divided

Rolled oats

1 cup

All-purpose flour

1/2 cup

Black pepper

1/2 teaspoon

Salt

1/2 teaspoon

Lime juice

1 tablespoon

Vegetable broth

1 cup

Coconut milk

1 cup

Curry powder

2 tablespoons

Ginger

1 tablespoon, minced

Garlic

2 cloves, minced

Onion

1, chopped

Apricots

2 cups, pitted and chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the chopped onion, minced garlic, and ginger. Cook, stirring frequently, until the onion becomes translucent, about 5 minutes.
3. Add the curry powder to the skillet and stir constantly for another minute to allow the spices to release their aroma.
4. Stir in the chopped apricots, coconut milk, vegetable broth, half of the brown sugar, lime juice, salt, and black pepper. Mix well to ensure all the ingredients are well combined.
5. Allow the curry to simmer for approximately 15 minutes, or until the apricots are tender.
6. In a separate mixing bowl, combine the all-purpose flour, rolled oats, the remaining brown sugar, and the diced butter. Rub the mixture with your fingers until it becomes crumbly.
7. Transfer the simmered curry into an oven-safe dish. Sprinkle the crumb topping evenly over the curry, ensuring it is fully covered.
8. Bake the curry in the preheated oven for about 15 minutes, or until the topping turns golden and crispy.
9. Allow the curry to cool for a few minutes before serving. This dish is perfect when served hot with a side of rice or naan bread.