Peach fruit curry

It’s the nation’s favourite food and summer brings loads of delicious in-season fruits to add some sweetness to your favourite curry. Peaches are available everywhere in early summer, so now is a great time to try out this deliciously fruity (and quick!) midweek meal.



1 tin chopped tomatoes
3 medium peaches, cut into 1 cm slices
6 zucchini, chopped into chunks
1 tbsp tomato paste
1 tbsp macadamia oil
1 tsp garam marsala
chopped coriander
rice to serve 


In a large saucepan, heat the macadamia oil over medium heat.

Add the spices and tomato paste to the oil and lightly fry for a minute to unlock the flavours.

Now add the chopped courgette (zucchini) and peaches and fry lightly, coating the chunks with the spices and paste.

Next add the chopped tomato, a good grind of salt and half of the coriander. Stir through and let simmer.

Cook the pan and cook until liquid reduces, about 15-20 min.

To serve, dish up rice in a bowl, spoon over the curry and garnish with the remaining torn coriander leaves. Grind over black pepper to taste. 

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