Mushroom Curry

Ingredients
4 tbsp canola oil
75g blanched slivered almonds (½ cup)
4 tbsp raisins or sultanas
1 apple, peeled, cored and diced
2 or 3 small (red or brown) onions, halved and sliced thinly
2-4 cloves of garlic, crushed
1 inch ginger, peeled and grated (1 tbsp roughly)
1 cayenne pepper, seeded, and diced
1 tsp coriander seeds
1-2 bay leaves
500g mushrooms, sliced
2 stalls of celery, diced
1-2 large tomatoes, diced
1 tsp sea salt
2-3 hot curry powder
½ tsp freshly ground black pepper
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp ground (green) cardamom
⅛ tsp ground cloves
125-175ml coconut cream (to taste)
2 tbsp chopped coriander leaves

Method
Heat 2 tbsp of canola oil to very hot over a medium heat, before adding the almonds, raisins/sultanas and apples. Cook until the almonds are going nicely brown but not burnt. Remember nuts will contribute to cook after removed from heat, so better underdone than overdone. Remove from the skillet to a plate.
In the same pan, heat the other 2tbsp oil to very hot and add the onions. Fry until they start to soften and go translucent, stirring frequently. Add the ginger, garlic, cayenne pepper, coriander seeds and bay leaf and cook for a minute. if the pan is starting to catch, add a little water carefully. Don’t let them burn.
Add the mushrooms and celery and cook over a medium heat foreign the lid on for around 5 minutes, stirring frequently and watching to ensure the garlic and ginger do not burn. Add water if they are catching the bottom of the pan.
Next add the tomatoes through to the ground cloves, stir well and reduce three heat so that three mushrooms simmer in a covered pan for roughly 10 minutes until softened and cooked thoroughly.
Before serving, remove the bay leaves and carefully add the coconut cream, stirring constantly. Bring back to a simmer but not boil (else the coconut cream will split) just before serving.
Reheat the apple mixture (in the microwave, 1 minutes job), serve the curry over rice topped off with the apple mixture and chopped coriander leaves.