Peach Curry

Last weekend we had a couple of home restaurants and made a peach curry that we served with red lentils and a mashed potato bread. Wanting some more we made it again for ourselves for dinner this weekend. The peaches that we used were a variety of white peaches from Pennsylvania, yellow peaches from West Virginia and some small yellow peaches that were hard that we gleaned from a neighbors tree in our alley. A friend of ours who we have cooked for over the years and who travels often to India regularly brings us a variety of spices. They are always outstandingly and the extra connection of them being hand carried to us makes them precious to us. We also get spices from a company based in Southern California called, Le Sanctuaire. Last summer we visited the store in Southern California (there is also one in San Francisco) and ever since have ordered regularly from their extensive website.

This dish is really about the peaches which are plentiful and delicious right now. Any single variety or a combination of different varieties can yield a delicious curry. Any spices that you have available will suffice.

Peach Curry

grapeseed oil
finely chopped ginger
finely chopped garlic
sliced onion
peaches peeled and sliced
fresh hot pepper
tumeric
cumin
cinnamon
nutmeg
coriander seeds
very little clove
very little nutmeg

Heat a large heavy bottom pot over medium heat. Add some grapeseed oil and add ginger, garlic and onions. Cook stirring often until onions are soft. Add peaches (reserve some to add fresh after cooking). Add hot pepper and slowly add spices tasting often to adjust to your taste. Remember, you can always add more so add slowly.

Cook over a low heat for about 30-45 minutes. Incorporate slices of raw peaches.

This dish is never the same twice, adjust the spices to your specific taste of the moment.