Fruit Curry Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Long grain brown rice,
4 cup: Water,
1 tsp: Sea salt,
2: Onions, chopped
1 tsp: Sea Salt,
4 tbsp: Safflower oil,
1: Zucchini, sliced in rounds
1 cup: Eggplant, cubed
3: Green apples, cored and sliced into rings
2: Peaches, peeled and sliced
1/2 cup: Raisins,
1/2 cup: Apple juice,
2: Hpg tbs Curry powder,
2 tbsp: Red wine vinegar,
2 tbsp: Fresh lemon juice,
1 tsp: Lemon peel,
1/4 cup: Raw peanuts, chopped
2: Bananas, diagonally sliced
Directions:
Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute
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
sauteed 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.
Source from luhu.jp
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
sauteed 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.
Source from luhu.jp
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Condiments