I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.
When you begin a FODMAP elimination diet during the peak of the summer, you have to go through a bit of emotional withdrawal from most of the fruits that make summer so lovely, saying “buh-bye” to peaches, plums, figs, and, yes, watermelon. Luckily, there are still MANY fruits that help keep your belly calm, and one of those is the tropically delicious kiwi.
The surprise in the Sungold is not, for me, the fact that the skin is soft and you don’t have to peel them (although I do for the recipe that comes)–I’ve been eating kiwi skin for awhile now.
The surprise in the Sungold is also not, for me, in the color (or the sweet flavor that is unlike the more tart-in my opinon–green kiwi). When you are an adventurous and exploratory eater, you find and try every color of every thing if you can get it.
The surprise, I think, was in just how well they worked for cooking!
In all my cooking trials (and tribulations?) I could not remember ever using a kiwi for anything more than making a yogurt or oatmeal bowl look more colorful and fresh. Perhaps I’ve made a salsa once. But actually heat up a kiwi? Never thought to….until now.
I mean, people have put peaches in curry, and pineapple in curry, so why NOT kiwi?
Why not, indeed.
Skeptics, listen up: spicy, sweet, creamy, and nutritious, this Indian-inspired curry is full of fiber, flavor….and now fruit!
Plus, it’s really quite pretty to look at.
So there’s that.
Low FODMAP Spicy Sungold Kiwi Curry
- 1 cup brown rice, dry measure
- 4 Zespri Sungold Kiwis, skin removed (and eaten!), and chopped
- 2 Tbsp. coconut oil
- 2 jalapenos, seeded and minced
- 2 Tbsp. fresh (or jarred) minced ginger
- 1 cup chopped tomatoes
- 2 medium sized carrots, peeled and sliced into 1/4″ rounds (about 1 1/2 cups)
- 1 cup frozen chopped spinach
- 1 14.5-oz can coconut milk
- 2-3 Tbsp. curry powder (onion and garlic free for low FODMAP)
- pinch of cayenne pepper
- 1/4 chopped cilantro, optional, for serving
- Prepare brown rice according to package directions.
- Heat coconut oil over medium heat in a large, wide-lipped saucepan.
- Add ginger and jalapenos, and cook 2-3 minutes.
- Add spinach (still frozen), carrots, and curry powder to the pan, stirring well.
- Cook 3-5 minutes, until carrots begin to soften. (Add water to the pan if it becomes too dry.)
- Stir in tomatoes and coconut milk. Cover pan and cook another 3-5 minutes.
- Add kiwi to the pan. Cook another 3-5 minutes, covered.
- Serve curry over prepared rice, topped with a sprinkle of cilantro (if desired).