Choko fruit curry
A fragrant and rather exotic curry. If chokos are not available use marrow, courgettes, eggplant, kūmara, potato or pumpkin instead.
2 choko (300-400g), peeled and chopped into bite-sized pieces
1 onion, peeled and chopped
1 carrot, chopped
1 apple, quartered, cored, chopped
6 dried apricots, chopped
¼ cup sultanas
1 Tbsp desiccated coconut
¼ cup chutney
1 cup water
1 tsp mild curry powder or paste
fresh Italian parsley or coriander
Place all ingredients in a large heavy-bottomed saucepan.
Cover and simmer for 20 minutes or until carrot is soft.
Serve garnished with parsley.
Variation: For a creamy curry, gently stir in ½ cup Greek yoghurt just before serving. Serve with rice and/or poppadoms.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.9g|