PAPAYA CURRY

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Papaya Curry image

A refreshing vegetarian fruit curry, medium hot, to be served over rice. "Barely ripe" bananas means newly ripe, or not so ripe that they're losing their firmness. I did not include salt, which many people will miss; if you want, you can add salt in an amount to suit your taste.

Provided by echo echo

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 papaya, peeled, seeded and diced
2 cups fresh pineapple chunks or 1 (8 ounce) can pineapple chunks, drained
2 barely ripe bananas, halved lengthwise and cut in 1/2-inch chunks
1 large green apple, peeled, cored and cut into 1/2-inch dice
1 lime, juice of
2 tablespoons canola oil
2 large onions, halved lengthwise and thinly sliced
1 small sweet potato, peeled and cubed
2 jalapeno peppers, seeded, ribs removed and minced
1 tablespoon Madras curry powder
1/2 teaspoon ginger
1/2 teaspoon cayenne (or to taste)
1 (14 ounce) can light coconut milk
1/4 cup raisins
1/4 cup cashews, finely chopped

Steps:

  • Combine fruits in a bowl and sprinkle with lime juice.
  • Heat oil in a saucepan over medium heat and saute onions, stirring often, until they soften and start to turn golden brown.
  • Add next 5 ingredients (sweet potato through cayenne) and stir-fry 2 minutes.
  • Add coconut milk and continue cooking and stirring, 5 minutes.
  • Add fruit and raisins, turn heat to low and simmer 20 minutes, stirring occasionally.
  • Serve over steamed white or brown rice, sprinkled with cashews.

Nutrition Facts : Calories 355.6, Fat 11.9, SaturatedFat 1.5, Sodium 81.3, Carbohydrate 64.5, Fiber 8.7, Sugar 35.2, Protein 4.8

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