Tuesday, August 28, 2012

Peach Curry (vegan, gluten-free)

Yes, you read the title right. PEACH Curry. Delicious curry. You will love it so much you won't want to share curry. A delightful blend of sweet and savory flavors in this satisfying yellow curry. Get ready for requests for seconds!



Gluten free, soy free and vegan.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

You'll want to serve this with a plain basmati rice, which isn't listed in the recipe.


1-2 Tbsp unrefined coconut oil (optional)

1/2 medium onion, diced
1 inch ginger, peeled and diced very small
3 cloves garlic, diced
dash of sea salt

2 Tbsp curry powder
1 tsp turmeric
1/4 tsp crushed red pepper flakes (optional)

1 (15 oz) can organic peach slices, chopped in half and liquid reserved
3-4 small red potatoes, cubed (no need to peel them)
2 kaffir lime leaves OR juice of 1 small lime

1 can full-fat coconut milk
1-2 Tbsp coconut sugar or to taste

Veggies of choice, I usually use:
1 red bell pepper, cut in strips
1/2 cup frozen peas
about 20 whole cherry tomatoes
(You could also use snow peas, broccoli, or any other veggie you love in curry.)

sea salt to taste (I use between 1/2-1 tsp, depending on how many veggies I add)
fresh cilantro, about 1/2 cup chopped

salt and pepper to taste

Preparation note: This curry is best served with basmati rice. Get your rice of choice cooking before you begin, so everything is ready to go when the curry is finished and your peppers/peas don't grow soggy waiting for the rice.

  1. Heat oil over medium flame.
  2. Add onion, ginger, garlic, and dash of sea salt; sauté until onions are translucent.
  3. Add curry powder, turmeric, and red pepper; sauté for about 2 minutes (you can add a small splash of water if the pan seems dry). It's important to heat the spices properly prior to adding the remaining ingredients.
  4. Add peaches, potatoes, and lime leaves; sauté another 2 minutes. (IF YOUR SUBBING LIME JUICE for the lime leaves, add this at the END, once the curry is complete.)
  5. Add coconut milk, liquid from canned peaches and coconut sugar; bring to a simmer and simmer for 10 minutes or until potatoes are tender.
  6. Add bell pepper and peas; simmer another 2-5 minutes or until peppers and peas are just heated and maintain their crunch.
  7. Stir in fresh cilantro and add sea salt to taste.
  8. Remove the lime leaves (if using) and serve over/alongside basmati rice; enjoy!