Monday, May 9, 2016

Spicy Peach and Mango Curry


2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons minced ginger
Salt and black pepper
2 tablespoons curry powder
3 peaches, peeled if you like, pitted, and chopped
1 mango, peeled, pitted, and chopped
4 large ripe tomatoes, chopped
½ cup coconut milk
Chopped fresh cilantro, for garnish


1.  Put the oil in a large, deep skillet over medium heat for 1 minute.
Add the onion and ginger and sprinkle with salt and pepper.
Cook, stirring occasionally, until soft, about 5 minutes.
Add the curry powder and cook, stirring, until fragrant, 30 seconds or so.

 2. Stir in the fruit (including the tomatoes) and coconut milk and raise the heat so the mixture bubbles a bit.
Cook, stirring occasionally, until the fruit is soft and the mixture thickens, 5 to 10 minutes.

 3. Taste and adjust the seasoning, garnish with the cilantro and nuts if you’re using them, and serve.

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