Persimmons also called divine fruits. Some of them are soft others are firm to bite. I like all of them. That’s why my shopping basket always flows over. ‘What do cook with all the fruits?’, I ask myself. Persimmon curry is a recipe, which my family likes very much. The sweet taste of the persimmons goes very well with the spicy curry. Please have a try.

Persimmon Curry

For the persimmon curry, cut the persimmons into cubes, the onions and the sweet pepper in small pieces. Heat coconut oil in a large non-sticking frying pan. Add the onions, 2 tbsp. of the yellow curry and 1 tbsp. of tomato puree. Quench with coconut milk. Cook on medium heat. Season the curry to taste with salt, black pepper and chili flakes. Add the persimmons and the bell pepper. Close with a lid. Simmer on low heat for 10-15 minutes. If the curry is too thick, add more coconut milk.

Chef’s Handyman, Persimmon Curry

Meanwhile prepare the rice as written on the wrapping.

When finished, serve the persimmon curry in bowls, garnish with cilantro, black cumin and lemon rind.

Chef’s Handyman, Persimmons

Shopping list for the persimmon curry for 4 serves: 2 cups white rice, 6 persimmons, 1-2 onions, 3 sweet peppers, 2 tbsp. yellow curry paste, 1 tbsp. tomato puree, 2 tbsp. coconut oil, 2 cups coconut milk, 1 tsp. chili flakes, salt, black pepper, black cumin, 1 tsp. curcuma, ras el hanout, 1 bunch cilantro, 1 lemon.

Bon appetite, yours Chef’s Handyman team!