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Peach and Mango Curry Stew

Peach and Mango Curry Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. All curry powder is is a spice mixture. The sweetness of fruit balances out any spiciness in the dish. Serve over rice.
  • 2 tbsp of any oil (EXCEPT extra-virgin)
  • 1 large onion, chopped
  • 2 tbsp peeled and minced ginger
  • 2 tbsp garlic, minced
  • 2 tbsp curry powder
  • 3 peaches, peeled, pitted and chopped
  • 1 mango, peeled, pitted and chopped
  • 4 large ripe tomatoes, cored and chopped
  • ½ cup unsweetened coconut milk
  • Chopped cilantro or pistachios for toppings
  • Salt and pepper
  1. In a large pan, heat the oil over medium heat for 1 minute. Add the onion and ginger and a little salt and pepper. Cook, stirring occasionally until they become soft (approx. 5 minutes).
  2. Add the curry powder and stir together for another 30 seconds.
  3. Add the fruit, tomatoes and coconut milk to the pan and stir together. Raise the heat so that the mixture gently bubbles.
  4. Cook, stirring occasionally, until the fruit has softened and the mixture has thickened (approx. 5-10 minutes). Adjust the seasonings to taste.
  5. Sprinkle the cilantro and/or nuts and serve.


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