Tropical Fruit Curry
2 medium onions, thinly sliced
1 jalapeno pepper, deveined and seeded, chopped
1 medium red bell pepper, deveined and seeded, chopped
2 tablespoons curry powder
1/4 cup pineapple pieces
1/2 cup chopped papaya
2 bananas, peeled and cut into thick slices
1 medium green apple, cored and cut into pieces
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground ginger
1/2 cup raisins
Steamed white rice
1 1/2 cups unsweetened coconut milk
2 tablespoons fresh lime juice
1 tablespoon lime zest
4 tablespoons unsalted butter
Fresh mint for garnish
Note: If papaya is not available, skip
it; but increase the pineapple to 3/4 cups.
In a saucepan, heat the butter and saute the onions, jalapeno, and bell pepper until soft.
Stir in the curry powder. Mix in the pineapple, papaya, banana, and apple pieces, lime juice and zest, and coconut milk.
Cook for 10 minutes, stirring occasionally.
Stir in the coconut, ginger, and raisins until mixed well. Lower the heat and simmer
for 1 hour. Serve over the rice garnished with the mint.