Vegan Recipe: Fruit Curry with Peanuts

Fruit Curry with Peanuts

The island of Madagascar is the largest island in the world where Chinese and Indian traders traveled long before reaching the continent of Africa. The Indian influence in African food traveled on the North side with the traders of the Silk Road, on the East Side with the sailors of the Spice Road, via Madagascar, the richest country in exotic spices after India and Southeast Asia. The harbor-city of Dar es Salaam, capital of Tanzania was the entrance door for exotic spices transported from India, China and Southeast Asia. Sweet & Sour is a trademark in Indian, Chinese and Asian food. Curry powder rich in Turmeric is a very versatile spice easy to use in cooking vegetables or fruits. In Africa, you find plenty of food cooked with a hint of curry powder, The Fruit Curry with Peanuts is a perfect example of the mix of African food with Indian influences. Preparation time: 30 minutes | Cooking Time: 20 minutes

Ingredients, Serves 4

2 tablespoons vegetable oil
2 ½ cups (350 g) peeled, cored, and chopped tart apples such as Granny Smith
1 cup (140 g) chopped yellow onion
2 teaspoons curry powder
1 ½ cups (120 g) raisins
1 ½ cups (120 g) chopped dried apricots
½ cup (60 g) roasted peanuts
Salt and freshly ground black pepper
Sticky, Arborio, or Carnaroli rice cooked in coconut milk, to serve

Directions

Heat the vegetable oil in a large skillet (frying pan) over medium heat. Add the apple and onion and sauté, stirring frequently, for 6– 7 minutes, until the onion is translucent. Add the curry powder, 2 tablespoons water, the raisins, apricots, and peanuts, and season to taste with salt and freshly ground black pepper. Stir well to blend the ingredients together, then bring the mixture to a low simmer and cook for 12 minutes.

Serve warm or cold with sticky, Arborio, or Carnaroli rice cooked in coconut milk.

Recipe from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)

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