Try this Light And Creamy Fruit Curry recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a medium saucepan over medium high heat and saute the shallots until they just begin to turn brown - about 5 minutes. Stir in the ginger root, curry powder, wine, apricots and raisins and simmer for 5 minutes. Add the pears, apple and papaya and simmer for 18 minutes. Stir in the bananas, remove from the heat and strain. Transfer the fruit to a bowl and cover to retain the heat. Return the liquid to the pan (this will be about 1 cup). To make the curry sauce, stir the cornstarch slurry into the juices, return to the heat and gently stir until thickened - about 1 minute. Remove from the heat and stir in the coconut essence and salt. Transfer to a medium bowl and whisk in the yoghurt. Transfer to a large casserole, stir in the cooked fruit and heat to your desired serving temperature, but do not boil - if you do the yoghurt will separate. To serve: Spoon onto plates with the rice and sprinkle with the dates and pistachio nuts. You can also chill the fruit in its completed sauce and serve as a cool and refreshing
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 servings | ||
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Calories: 309 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 610.8mg | 16 % | |
Total Carbohydrate 74.2g | 22 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 70.4g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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