Teresa's Recipes
Apricot Crisp Curry
Experience a symphony of flavors with this Apricot Crisp Curry, a delightful twist on traditional curry dishes. Sweet, tangy apricots meld with warm, aromatic curry spices to create a rich and creamy curry. The dish is then topped with a crispy oat crumb topping, adding a crunch that contrasts beautifully with the curry's creaminess. This recipe is a nod to the fusion of British and Indian culinary traditions, dating back to the colonial era where sweet fruits were often incorporated into spicy curries.
Ingredients
- 1/2 cup, cold and diced Unsalted butter
- 1 cup, divided Brown sugar
- 1 cup Rolled oats
- 1/2 cup All-purpose flour
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 1 tablespoon Lime juice
- 1 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoons Curry powder
- 1 tablespoon, minced Ginger
- 2 cloves, minced Garlic
- 1, chopped Onion
- 2 cups, pitted and chopped Apricots
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 21g
- Carbs: 60g
- Protein: 6g
- Sodium: 400mg
- Sugar: 30g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the chopped onion, minced garlic, and ginger. Cook, stirring frequently, until the onion becomes translucent, about 5 minutes.
- Add the curry powder to the skillet and stir constantly for another minute to allow the spices to release their aroma.
- Stir in the chopped apricots, coconut milk, vegetable broth, half of the brown sugar, lime juice, salt, and black pepper. Mix well to ensure all the ingredients are well combined.
- Allow the curry to simmer for approximately 15 minutes, or until the apricots are tender.
- In a separate mixing bowl, combine the all-purpose flour, rolled oats, the remaining brown sugar, and the diced butter. Rub the mixture with your fingers until it becomes crumbly.
- Transfer the simmered curry into an oven-safe dish. Sprinkle the crumb topping evenly over the curry, ensuring it is fully covered.
- Bake the curry in the preheated oven for about 15 minutes, or until the topping turns golden and crispy.
- Allow the curry to cool for a few minutes before serving. This dish is perfect when served hot with a side of rice or naan bread.