fruit curry
| Measure | Ingredient |
|---|---|
| 2 cups | Long grain brown rice |
| 4 cups | Water |
| 1 teaspoon | Sea salt |
| 2 | Onions, chopped |
| 1 teaspoon | Sea Salt |
| 4 tablespoons | Safflower oil |
| 1 | Zucchini, sliced in rounds |
| 1 cup | Eggplant, cubed |
| 3 | Green apples, cored and sliced into rings |
| 2 | Peaches, peeled and sliced |
| ½ cup | Raisins |
| ½ cup | Apple juice |
| 2 | Hpg tbs Curry powder |
| 2 tablespoons | Red wine vinegar |
| 2 tablespoons | Fresh lemon juice |
| 1 teaspoon | Lemon peel |
| ¼ cup | Raw peanuts, chopped |
| 2 | Bananas, diagonally sliced |
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 ½ pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and ¾ cups dried peaches, reconstituting them in warm water for 1 hour before using them.
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