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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A refreshing vegetarian fruit curry, medium hot, to be served over rice. Barely ripe bananas means newly ripe, or not so ripe that they're losing their firmness. I did not include salt, which many people will miss; if you want, you can add salt in an amount to suit your taste. Ingredients:
1 papaya, peeled, seeded and diced |
2 cups fresh pineapple chunks or 1 (8 ounce) can pineapple chunks, drained |
2 barely ripe bananas, halved lengthwise and cut in 1/2-inch chunks |
1 large green apple, peeled, cored and cut into 1/2-inch dice |
1 lime, juice of |
2 tablespoons canola oil |
2 large onions, halved lengthwise and thinly sliced |
1 small sweet potato, peeled and cubed |
2 jalapeno peppers, seeded, ribs removed and minced |
1 tablespoon madras curry powder |
1/2 teaspoon ginger |
1/2 teaspoon cayenne (or to taste) |
1 (14 ounce) can light coconut milk |
1/4 cup raisins |
1/4 cup cashews, finely chopped |
Directions:
1. Combine fruits in a bowl and sprinkle with lime juice.
2. Heat oil in a saucepan over medium heat and saute onions, stirring often, until they soften and start to turn golden brown.
3. Add next 5 ingredients (sweet potato through cayenne) and stir-fry 2 minutes.
4. Add coconut milk and continue cooking and stirring, 5 minutes.
5. Add fruit and raisins, turn heat to low and simmer 20 minutes, stirring occasionally.
6. Serve over steamed white or brown rice, sprinkled with cashews.
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