Fruit curry
8 servings
Ingredients
| Quantity | 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 | |
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 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.