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| RECIPE FOR FRUIT CURRY |
Title: Fruit Curry
Category: Curry
Serves: 8
Ingredients:
| 2.00 | c | Long grain brown rice | | 4.00 | c | Water | | 1.00 | ts | Sea salt | | 2.00 | | Onions, chopped | | 1.00 | ts | Sea Salt | | 4.00 | tb | Safflower oil | | 1.00 | | Zucchini, sliced in rounds | | 1.00 | c | Eggplant, cubed | | 3.00 | | Green apples, cored and | | | -sliced into rings | | 2.00 | | Peaches, peeled and sliced | | 0.50 | c | Raisins | | 0.50 | c | Apple juice | | 2.00 | | Hpg tbs Curry powder | | 2.00 | tb | Red wine vinegar | | 2.00 | tb | Fresh lemon juice | | 1.00 | ts | Lemon peel | | 0.25 | c | Raw peanuts, chopped | | 2.00 | | Bananas, diagonally sliced |
Instructions:
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.
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