Camu Camu is a tart little fruit grown in the river deltas of Peru and Brazil. This South American gem is the highest naturally occurring source of Vitamin C known to man… 60x more than that of oranges!

This fresh and zingy Camu Camu Curry makes for a nourishing winter dish.

INGREDIENTS

Serves 4

1 x red onion diced

1 x head of cauliflower chopped

500g of thawed frozen, cooked and peeled prawns (remove for a vege option)

4 x carrots chopped

1 x cup broccoli chopped

1 x tbsp. turmeric powder

1 x tbsp. coconut sugar

2 x tbsp. camu camu

2 x tbsp. coconut hot chili sauce

½ cup coconut milk

1 tbsp. coconut oil

2 cups basmati or brown rice

3 cups boiling water

Salt and pepper to taste

Lime and basil to season

METHOD

1. Bring 3 cups of water to boil in a large pot and cook rice on a stove top for 20 minutes or until fluffy. Drain and set aside.
   
   
2. Heat coconut oil on a stove top on a medium heat then brown the red onion.
   
   
3. Reduce heat and add hot chili sauce, camu camu powder and turmeric. Simmer for 3 mins until aromatic.
   
   
4. Add vegetables, prawns and coconut milk then simmer on a med-low heat for 10 minutes or until cooked.
   
   
5. Add coconut sugar, salt and pepper to taste. Aim for a zingy yet balanced sweet and sour dish.
   
   
6. Serve curry on a bed of rice, season with lime and basil.