Indian Fruit Curry

Ingredients

In this adaptation of Papero alla frutta to Indian vegetarian cuisine, the original Italian dish is transformed into a vibrant and aromatic Indian Fruit Curry. The spices used in the original dish are replaced with traditional Indian spices like cumin, coriander, turmeric, and garam masala. Additionally, the original recipe uses meat, which is substituted with a variety of vegetables and fruits to create a vegetarian version that is true to Indian culinary traditions. We alse have the original recipe for Papero alla frutta, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) cumin seeds 1 teaspoon (5g) cumin seeds
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) turmeric powder 1/2 teaspoon (2.5g) turmeric powder
• 1/2 teaspoon (2.5g) garam masala 1/2 teaspoon (2.5g) garam masala
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 cup (200g) mixed bell peppers, diced 1 cup (200g) mixed bell peppers, diced
• 1 cup (150g) carrots, sliced 1 cup (150g) carrots, sliced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 cup (200g) ripe mango, diced 1 cup (200g) ripe mango, diced
• 1 apple, diced 1 apple, diced
• 1/2 cup (75g) pomegranate seeds 1/2 cup (75g) pomegranate seeds
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add chopped onions and sauté until they turn golden brown.
3. 3.
   Add minced garlic, grated ginger, and green chili. Sauté for another minute.
4. 4.
   Add ground coriander, turmeric powder, and garam masala. Stir well to coat the onions with the spices.
5. 5.
   Add diced bell peppers, sliced carrots, and green peas. Cook for 5 minutes until the vegetables are slightly tender.
6. 6.
   Add diced mangoes, apples, and pomegranate seeds. Stir gently to combine.
7. 7.
   Pour in coconut milk and season with salt. Stir well and bring the curry to a simmer.
8. 8.
   Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Mango — Choose ripe and sweet mangoes for the best flavor. Make sure to dice them into bite-sized pieces.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the dish.
• Pomegranate seeds — Gently remove the seeds from the pomegranate and add them to the curry for a burst of tangy sweetness.
• Green chili — Adjust the amount of green chili according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a creamier curry, blend a small portion of the cooked vegetables before adding the fruits.
• Adjust the spice levels by adding more or less green chili or garam masala according to your taste.
• Serve the Indian Fruit Curry with steamed basmati rice or naan bread for a complete meal.
• Feel free to add other seasonal fruits like pineapple or grapes to enhance the flavor profile.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Indian Fruit Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or naan bread for a satisfying and complete meal.

Presentation advice

Present the Indian Fruit Curry in a vibrant serving dish to showcase the colorful combination of fruits and vegetables. Garnish with a sprinkle of pomegranate seeds and fresh cilantro leaves for an appealing visual touch.