Prep 15 mins
Cook 35 mins
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.
- 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
- Combine fruits in a bowl and sprinkle with lime juice.
- Heat oil in a saucepan over medium heat and saute onions, stirring often, until they soften and start to turn golden brown.
- Add next 5 ingredients (sweet potato through cayenne) and stir-fry 2 minutes.
- Add coconut milk and continue cooking and stirring, 5 minutes.
- Add fruit and raisins, turn heat to low and simmer 20 minutes, stirring occasionally.
- Serve over steamed white or brown rice, sprinkled with cashews.
This was surprisingly good. I was a little worried about how all of the flavors would blend together, especially since I have never made a fruit curry before-but this was fantastic. I used fresh pineapple, and added a little cinnamon and nutmeg for an extra zing. The only reason that I'm not giving this 5 stars is because I had to add quite a bit of salt to it