Fruit curry

Yield: 8 servings

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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