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
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.