Let's keep the fruit curry going! Nabbed this one from a blog that's not super great at exact metrics and directions, and apparently not into a lot of seasoning. So this one is in the works for me, and I'll need to be doing some work on amounts of seasoning. It did however turn out super tasty and got better overnight for lunch leftovers.
Source: Nigella | Serves: 2-3 | Time: 45 min
Changes: quite a few
Ingredients
1 small-medium onion, diced
1 clove garlic, minced
1 jalapeno, diced
splash of oil
Ground cumin, turmeric, S&P, to taste (I have no idea amounts at this point)
1 can #peaches, chopped and juice reserved
1 - 1.5 cups cherry #tomatoes, chopped
Handful fresh coriander, finely chopped
1 can #chickpeas, drained and rinsed
Rice, to serve (I did fresh cauliflower rice seasoned with garam masala)
Instructions
Add some oil into wide skillet and add the onion, garlic and chilli, then the cumin, and cook gently on a low heat. Allow the onions to sweat, not brown, about 6 minutes.
Add seasoning, peaches, reserved peach juice, tomatoes, and coriander to the onion mixture. Cook on low-medium heat for 30 minutes, stirring occasionally. Add water if necessary. I had enough peach juice to get away without any added water.
Remove from heat. Serve with rice or whatever and enjoy!