Guyanese Katahar Curry

Katahar Curry is one of my favorite vegan dishes; a coconut milk-based Guyanese stew of katahar fruit simmered with rich spices.

Course Dairy Free, Vegetarian Main Dish

Cuisine Caribbean, Guyanese

Keyword Guyanese Katahar Curry, how to clean katahar, how to make katahar curry, Katahar Curry, katahar curry recipe, what is katahar

Prep Time 1

Cook Time 1

Servings

Calories 262kcal

Equipment

Instant Pot

Ingredients

1 medium katahar peeled and prepared
1 onion
6 cloves garlic
2 tbsp curry powder
1 tbsp granulated garlic
1 tbsp geera
1 tsp garam masala
1 tsp salt
3 tbsp oil
2 cups coconut milk
5 cups water for pressure cooking

Instructions

Peel and separate katahar flesh and nuts/seeds. Peel nuts and cut into halves. Shred flesh into tiny strips.
Prepare a curry paste by combining onion and garlic in a food processor with about 2 tbsp water. Then add curry powder, granulated garlic, geera, salt and garam masala to processed onion and garlic.
Add oil to a pressure cooker on medium heat, with lid off. When oil is hot, add curry paste. Saute curry paste until the liquid evaporated and curry is almost brown in color.
Then, add katahar, followed by water. Increase heat to high, add lid and pressure cook until flesh and seeds are tender.
When katahar is fully cooked add coconut milk and a bit more salt to taste (of needed). Reduce heat and let simmer until curry broth thickens.

Notes

Logic tells me this would be a great slow cooker dish, so next time I am fortunate to come across katahar I will try it in the slow cooker. Of course, I also need to buy a slow cooker, first!

Nutrition