1/2 pound dried currants
2 onions, finely chopped
2 cups almond milk
1 (10 ounce) can evaporated milk
1/2 pound French bread
1/3 cup heavy cream
1/2 teaspoon ground turmeric
1/2 teaspoon salt
3 pounds pears, peeled, cored, and cubed
1 (3 ounce) package frozen chopped onion rings
1 (10 ounce) package frozen green peas
In a medium bowl, blend together the currants, onions, and almond milk.
Whisk in the evaporated milk, curry essence, and salt and set aside the remaining almond milk.
Cover the pears and bring to a boil. Wait 5 minutes. Remove from the heat.
Combine the pears and peas in a medium saucepan or pot, and bring just to a boil. Reduce the heat to medium and cook, stirring, for 10 to 15 minutes, or until all of the vegetables are tender.
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