Summer might be… well a little hot and humid to say the least, but at least we can enjoy fresh summer fruit. It’s the perfect time for putting fruit in everything, even savory food.
So enjoy some peaches in curry because peaches are in season and why not???
This peach curry is a take on mango curry. This might sound like a sin — and perhaps it is — but I don’t really like mangoes.
Plus, mangoes are not grown in New Jersey. Peaches, on the other hand, can be found fresh in a lot of states in the US! And, like mangoes, they’re nice and sweet, which contrasts the spicy sauce.
I served this curry with corn bread AND corn because it’s summer and you can’t have too much corn. But you can serve it with rice or naan or just eat it by itself like a low-carb fool. Whatever.
You can also switch up the chickpeas with red lentils or another bean. Oh, the possibilities!
Makes 6-8 servings
Total Time: 45 minutes, Active Time, 15 minutes
For the sauce
1/4 cup sunflower seeds
1 cup water
2 tomatoes, roughly chopped
2 peaches, roughly chopped
2 dried chile de arbol or 1 tablespoon sriracha
3 cloves of garlic
1 inch piece of ginger, peeled
Juice of 1 lime
1/2 teaspoon salt, or to taste
For everything else
1/2 red onion, roughly chopped
2 red peppers, roughly chopped
3 cups chickpeas, or 2 15 oz cans
cilantro, for garnish
- Place all of the sauce ingredients in a blender and blend until smooth.
- Saute the onion and red peppers in a non-stick pot (make sure it fits at least 3 Qts) on medium heat. If you don’t have a non-stick pot, use a little oil or a little of the sauce.
- Once the onion is slightly translucent, about 5 minutes, add the chickpeas and the sauce. Allow to simmer for 20-30 minutes. The sauce will thicken and the chickpeas will absorb some of the flavor.
- Garnish with cilantro and add more lime if desired.
- Enjoy. 🙂