Best Curried Fruit Vegetable Recipes
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
FRUIT AND VEGETABLE CURRY
The influences of colonial powers and immigrants from Malaysia and the Indies can be tasted in this curry from Southern Africa. This is a Moosewood recipe.
Provided by MsBindy
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Saute the onions in the peanut oil for 10 minutes.
- Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
- Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
- Cover the pan and simmer for 10 minutes.
- Mix in the green beans, pears, red bell peppers, and dried apricots.
- Simmer gently, covered, for about 30 minutes.
- Stir occasionally and add a little more water if needed to prevent sticking.
- When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
- Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
- Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
- Serve on a bed of rice, topped with peanuts and sliced bananas.
Nutrition Facts : Calories 692.1, Fat 19.5, SaturatedFat 2.9, Sodium 95.1, Carbohydrate 124.3, Fiber 14.9, Sugar 47.1, Protein 15.6
CURRIED FRUIT
Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
- Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
- Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
WARM CURRIED FRUIT
Steps:
- Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. In a small bowl, combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. , Cover and bake at 350° for 35-45 minutes or until heated through.
Nutrition Facts : Calories 283 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 80mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 1g protein.
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