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Name: Fruit Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 ts Sea salt; 3 Green apples, cored and; 1 c Eggplant, cubed; 2 Onions, chopped; 2 tb Fresh Lemon Juice; 1 Zucchini, sliced in rounds; 2 Peaches, peeled and sliced; 1/2 c Apple juice; 2 Hpg tbs Curry powder; 2 tb Red wine vinegar; 2 c Long grain brown rice; 4 c Water; 1/4 c Raw peanuts, chopped; 1 ts Lemon peel; 2 Bananas, diagonally sliced; 4 tb Safflower oil; 1/2 c Raisins; 1 ts Sea salt

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INGREDIENTS

1 ts Sea salt
3 Green apples, cored and
1 c Eggplant, cubed
2 Onions, chopped
2 tb Fresh Lemon Juice
1 Zucchini, sliced in rounds
2 Peaches, peeled and sliced
1/2 c Apple juice
2 Hpg tbs Curry powder
2 tb Red wine vinegar
2 c Long grain brown rice
4 c Water
1/4 c Raw peanuts, chopped
1 ts Lemon peel
2 Bananas, diagonally sliced
4 tb Safflower oil
1/2 c Raisins
1 ts Sea salt

Servings

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.

NOTES

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Fruit Curry

1 ts Sea salt
3 Green apples, cored and
1 c Eggplant, cubed
2 Onions, chopped
2 tb Fresh Lemon Juice
1 Zucchini, sliced in rounds
2 Peaches, peeled and sliced
1/2 c Apple juice
2 Hpg tbs Curry powder
2 tb Red wine vinegar
2 c Long grain brown rice
4 c Water
1/4 c Raw peanuts, chopped
1 ts Lemon peel
2 Bananas, diagonally sliced
4 tb Safflower oil
1/2 c Raisins
1 ts Sea salt

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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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 8 Servings

Calories: 348
Calories from Fat: 77 (22%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 446.2mg		15 %
Potassium 342.3mg		9 %
Total Carbohydrate 64g		19 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 60.8g
Protein 5.4g		8 %
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.

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Calories per serving: 348

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