Persimmon curry

30 minutes - 2 servings 1of4rv1ov

I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If pureed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.

Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.

There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.

Enjoy over some basmasti rice, or grated cauliflower rice for a lighter and grain-free meal.

Ingredients

Rice


Basmati rice1 cupWater1 1/2 cupBay leaf1Basmati rice1 cupWater1 1/2 cupBay leaf1

Sauce


Hachiya persimmon2Curry powder1 tbspGinger root1 tsp, mincedGarlic2 clovesCarrots2Sea salt1/4 tspYellow onion1Spinach1/3 cupHachiya persimmon2Curry powder1 tbspGinger root1 tsp, mincedGarlic2 clovesCarrots2Sea salt1/4 tspYellow onion1Spinach1/3 cup

Instructions

Rice

Rince 1 cup of basmati rice under cold water, transfer to pot.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 15 minutes, remove from heat and let steam for an additional 5 minutes with the lid on.Remove bay leaf and serve.

Sauce

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 2 minutes, then add the tbsp of curry powder. Cook for an additional minute.Add pureed persimmon, cook for 5 minutes and then season with salt. Serve over rice.

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