persimmon curry

2 servings — 30 minutes

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 puréed, 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 bell 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.

rice

basmati rice 100 g
water 180 ml
bay leaf 1

sauce

hachiya persimmon 2
curry powder 15 g
ginger root 2.5 cm, minced
garlic 2 cloves
carrots 2
salt 1.25 g
yellow onion 1
spinach 15 g