Fruit salad curry…

Fruit salad…what? Yep, that’s right, let me say it slowly…fruit…salad…curry…

Well, it’s not usually a curry – it was last night because I’ve allowed myself to run out of cumin…the core recipe is’s New Zealand Curried Sausages but I have found it to be as good, if not better, when the meat content is dropped out…I don’t mind sausages but am a little more suss about their contents now and tend to eat them way less than prior to my green journey…


  • 25 g butter (or any oil) I still use butter because I have heaps still in the freezer.
  • 1 -2 teaspoon ground coriander ( or 1-2 tsp curry powder instead of the coriander and cumin)
  • 1 -2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 10 -12 links pork sausage, each cut into about four pieces – or any other meat, really…so far I’ve tried it with chicken chunks, beef chunks and beef mince or just leave the meat out entirely
  • 1 -2 onion, chopped
  • 1 -2 carrot, chopped
  • 2 (400 g) cans chopped tomatoes
  • 1 (400 g) cans coconut cream
  • 2 tablespoons coconut
  • 2 tablespoons sultanas
  • 1 -2 banana, chopped, frozen is OK but fresh holds its shape better.
  • one chopped apple (optional) or any other fruit…so far adding chopped pears and kiwifruit has worked well
  • salt and pepper to taste but neither’s really necessary


  • In a large deep frying pan or electric frypan, melt the butter. Don’t let it spread all over the pan but keep in a smallish area.
  • Place the spices over the butter and mix them into the butter and cook a minute or two till the spice flavour has expanded.
  • Stir the sausages (if used) through the butter and spice mix.
  • Add the onions and carrots and stir through also.
  • Cook a few minutes stirring every now and then, till the sausage and onion are starting to brown a little and the mix is sticking to the pan surface.
  • Add the tomatoes and stir through.
  • Add the coconut cream and stir through.
  • Add coconut, sultanas, bananas and any other fruit you are using.
  • Simmer all together till the mix is as thick as you want.
  • Season to taste and serve on rice.

Onion and carrot just gone in on top of the spices

I used coconut milk powder this time as a potentially more flexible and additive-less alternative to canned coconut milk which has too many big words on the label. I used 4 tablespoons to 400 mls of water (using slightly warm water helps the mixing) and it tastes OK but I think that maybe another spoon or two with further beef up the coconut flavour.Similar, once I eventually run out of butter, using coconut oil may have a similar effect.

I don’t think that this would work well with ice cream i.e. it’s not (yet) a dessert curry but the coconut milk blends the flavours of the spices and fruit very smoothly. I’m also still using white rice until I finally run out of it – a 5 kg bag goes a loooong way..! – but will eventually switch to brown rice for more of my rice recipes and hold the black rice in reserve for special occasions…


Fruit added


Done after about 45 minutes


One thought on “Fruit salad curry…

  1. Pingback: If we were having coffee | The World According to Me…

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