Fruit and Veggie Curry

      Years ago I traveled to jolly old England to visit my friends Sue, Anthony and Debbie.  While I stayed at Anthony and Sue’s home they introduced me to fish and chips, and what they call a chip sandwich.  Of course we Americans understand deep fried pieces of cod with malt vinegar, but the chip sandwich was something far beyond my expectation.  Basically is a carbohydrate nightmare consisting of two slices of white bread, ketchup and French fries.  I think this meal lacked protein.  I laughed when the waiter brought Anthony his sandwich and wondered who first invented such a thing?  I guess one would not think to order a side of fries with that meal.    After staying at my Anthony and Sue’s home I moved over to Debbie’s place for a couple of days.  Here I learned the art of making curries.  Debbie created the most wonderful chicken curry I had ever tasted.  When I got back to Germany, our friends Kevin and Rachel invited us over for an unbelievable chicken curry dinner.  These Brits really got me hooked; now we literally crave curry when too many days go by without it.

     Today’s offering consisted of a fruit and vegetable curry with diced, a nice sliced browned brat from the butcher on top. (Let’s call it Kalkaska for those who are not able to buy brats.) This meal was not a spicy hot curry, more to the sweet and sassy side.  It momentarily crossed my mind, but I can’t see myself serving a chip sandwich.  Here is the recipe for the curry:

3 Plums diced

2 white peaches

2 stalks of celery

1 red onion

7 mini red, yellow and orange peppers

2 cloves of garlic

Fry all ingredients in a pan until tender. Add:

1 can coconut milk

2 heaping tablespoons Patak’s Original Tikka Masala Curry Paste

Salt and pepper to taste

      Put the curried fruit and vegetable sauce over basmati rice.  Then brown the sausage and place the pieces on the top.  This curry is quick to make and tasty, not spicy.  C’mon, admit it!  You can have fun without going out.