Curry recipes

Fruit Curry

Course : Curry
Serves: 8

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Ingredients:

2 cups long grain brown rice

4 cups water

1 teaspoon sea salt

2 medium Onions -- chopped

1 teaspoon sea salt

4 tablespoons safflower oil

1 medium zucchini -- sliced in rounds

1 cup eggplant -- cubed

3 medium green apples -- cored and sliced into rings

2 medium peaches -- peeled and sliced

1/2 cup raisins

1/2 cup apple juice

2 tablespoons curry powder +/-

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon lemon peel

1/4 cup raw peanuts -- chopped

2 medium bananas -- diagonally sliced

Preparation / Directions:

Combine rice, water and 1 teaspoon salt and steam 1 hour. Sauté onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sautéed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them.

Fruit Curry

Ingredients:

Preparation / Directions:

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