Persimmon curry30 minutes

By foodiva

Ingredients

• rice
• Basmati Rice
• 1 Cup
• Water
• 1 1/2 Cup
• Bay Leaf
• 1 1
• sauce
• Hachiya Persimmon
• 2 , Pureed
• Curry Powder
• 1 Tbsp
• Ginger Root
• 1 Tsp, Minced
• Garlic
• 2 Cloves, Minced
• Carrot
• 2 , Diced
• Salt

Details

Servings 2
Preparation time 30mins
Cooking time 30mins
Adapted from grimgrains.com

Preparation

Step 1

The recipes I make are plant-based, nut free and coloured naturally! Grim Grains aims to make cooking fun, with food that is strange but beautiful.

Been looking for ways to eat persimmon in recipes other than dessert. Don't get me wrong, it's great to have as pudding or on its own but I always thought it could make a great sauce for pasta.

Persimmon and curry powder are amazing together, sweet and tangy. Pairing it with onions and garlic makes it even tastier.

There are many different varieties of curry powders, it's just a pre-mixed combination of different ground spices. It may be more economical to just buy that, unless your pantry is full of spices. Making the powder yourself is great because you can opt out certain spices or herbs that you don't like. Typically mixes have:

Most of the time my curries are a mix of coconut milk, curry powder or masala. I don't always have coconut milk on hand so this is a nice low-fat and creative alternative. I imagine this would be good with pumpkin too :).

Boil some water, pour 1 1/2 cups of it over the rice. Bring pot to a boil. Add bay leaf, lower heat and cover. Simmer for

remove from heat and let steam for an additional

Scoop the flesh out of 2 rippened hachiya persimmons, puree with a hand blender.

Sauté 1 chopped onion, 2 minced garlic cloves, 1 tsp ginger root with a bit of olive oil in a pan over medium heat. Cook until onions become translucent.

Add the 2 diced carrots and the handful of spinach. Stir for

then add the tbsp of curry powder. Cook for an

additional minute

Add pureed persimmon, cook for