Peach and Potato Coconut Curry
This is a basic recipe that I created for my family during peach season. There are a lot of layers in this curry that build a rich, tangy taste. Serve with sour cream on top alongside naan bread and rice.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Notes:
Substitute lentils, chickpeas, or any kind of protein such as chicken, lamb, or beef for the potatoes.
Try to add coconut milk when curry it is not at a boil to minimize chances of broth curdling.
Nutrition Facts
Per Serving:
274 calories; protein 4.5g; carbohydrates 29.6g; fat 17.1g; cholesterol 11.8mg; sodium 1130.6mg.
Full Nutrition