Fruit Curry

Course : Curry
Serves: 8
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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.

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