Fruit Curry

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
A vibrant and aromatic dish blending sweet fruits with savory spices and rice
Fruit Curry recipe image
Fruit Curry recipe image
Print Recipe

Fruit Curry

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 162.6

Description

This unique Fruit Curry offers a delightful twist on traditional Indian flavors by incorporating sweet fruits like apples, peaches, and bananas into a savory vegetable and rice base. The dish balances the earthiness of eggplant and zucchini with the bright acidity of lemon and red wine vinegar, all tied together with warm curry powder. Served over fluffy steamed brown rice, it creates a comforting yet exciting meal that is both visually appealing and satisfying. Perfect for adventurous eaters or those looking to add a burst of natural sweetness to their weeknight dinner rotation, this recipe is vegan-friendly and packed with texture. Garnished with crunchy peanuts, it provides a delightful contrast to the soft, simmered fruits and vegetables.

Ingredients

Directions

  1. Combine rice, 4 cups water, and 1 teaspoon sea salt in a steamer or pot; steam for 1 hour until tender.
  2. Heat safflower oil in a large skillet over medium heat; add chopped onions and remaining 1 teaspoon sea salt, sautéing until tender and translucent.
  3. Add sliced zucchini and cubed eggplant to the skillet; fry, stirring occasionally, until vegetables are tender and slightly browned.
  4. Peel and slice 2 peaches into rings, chop 3 green apples (cored), and peel and diagonally slice 2 bananas; add these fruits along with 1/2 cup apple juice to the skillet.
  5. Stir in 1/2 cup raisins, 2 tablespoons curry powder, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest.
  6. Simmer the fruit and vegetable mixture for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
  7. Preheat oven to 350ðF (175ðC); butter a 3-quart baking dish.
  8. Spread the steamed brown rice evenly into the prepared baking dish.
  9. Pour the sautéed fruit and vegetable mixture over the rice, ensuring even coverage.
  10. Cover the dish tightly with foil and bake for 25 minutes.
  11. Remove from oven; garnish immediately with 1/4 cup chopped raw peanuts and sliced bananas.
  12. Serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 162.6kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 4883.3mg204%
Total Carbohydrate 21.2g8%
Dietary Fiber 3.0g12%
Sugars 5.3g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use firm, tart green apples (like Granny Smith) to balance the sweetness of the peaches and bananas.

For a nut-free version, omit the peanuts or substitute with toasted pumpkin seeds.

Ensure the rice is fully cooked and fluffy before assembling the casserole to avoid mushiness.

The curry powder can be adjusted to taste; for more heat, add a pinch of cayenne pepper.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: fruit curry, apple curry, banana curry, peach curry, vegan curry, indian fruit dish, rice casserole, eggplant zucchini, curry powder, peanut garnish, apple juice, red wine vinegar, steamed rice, baked curry, vegetable curry, exotic flavors, healthy dinner, plant based
Recipe Card powered by WP Delicious