Donald Noble’s Site

Ingredients

• 700g cooking pears and/or apples, peeled, cored and halved
• 400g tin apricots or peaches
• Small onion, chopped
• 3tbsp. vegetable oil
• 1tbsp. curry powder
• 1 level tbsp. flour
• 500ml water
• 1 teaspoon yeast extract
• 1 level teaspoon ground ginger
• Grated rind and juice of ½ lemon
• 25g ground almonds
• Salt to taste
• 2 bananas, peeled and sliced
• 2 tbsp cream
• Few salted nuts and/or 25g raisins, cooked in a little orange juice for a few minutes

Method:

1. Simmer pears and/or apples in the juice from the tinned fruit in a covered pan until nearly tender. (Until 2. is finished)
2. Cook the onion in the oil over a low heat until pale yellow. Stir in the curry powder, flour, water and yeast extract. Boil to thicken. Add the lemon rind and juice, ginger and almonds. Add salt.
3. Mix in the cooked fruit, juice, tinned fruit and the bananas. Reheat carefully to prevent sticking.
4. Remove from heat and stir in cream. Add more salt if needed
5. Scatter nuts/raisins on top of curry and serve with rice.