The Optimal Solution for Overripe Persimmons: Rich and Healthy Persimmon Curry That Was Too Delicious, Even for Dieting

I received a lot of persimmons.

Before I knew it, I hadn't finished them all, and they
had become completely mushy.

When they get this overripe,
I feel hesitant to eat them as they are,

but I can't just throw them away either,

so what should I do...

What I made at that time was
"Persimmon Curry".

This was even more delicious than I expected.

After one bite, I thought,

"So good!!!!!!"

It was surprisingly delicious.

Simple ingredients,
no-fuss and easy.

And yet,

it has such a deep richness and sweetness,
it's just delicious.

My family was also thrilled, and it disappeared in an instant.

It doesn't contain flour like store-bought versions,
and the oil is almost zero.

This persimmon curry is also quite healthy.

I think it's definitely worth making.

I really want you to make it too,
so today,

I will introduce

.

Simple, easy, healthy, and rich,
how to make persimmon curry

Adjust the seasonings while tasting.

[How to make Persimmon Curry]

1. Put the persimmons in a pot with a little water and steam them.
(Cut the persimmons with the skin on. Just remove the stems and any rotten parts.)

2. Sauté the minced onions until they turn a caramel color.
(Pro tip: If you freeze the minced onions beforehand, they will cook faster.)

3. Add curry powder to the onions and sauté until the aroma is even more enhanced.

4. Add the mixture from step 3 to the mushy persimmons in the pot and simmer.

5. Add tomato ketchup, oyster sauce, and fish sauce, adjusting to taste.

6. Once the liquid has reduced and it becomes thick,
using a blender to make it smooth will improve the texture.

7. Topping it with grilled vegetables or meat makes it even more delicious.

This is seriously good.

Why Persimmon Curry is Amazing: 4 Reasons It's the Optimal Solution

Persimmon curry is amazing.
Here are the 4 reasons.

1) The incredibly deep richness is amazing

Since I used a large amount of persimmons this time,
I achieved a significant sweetness even without sugar.

Even though it's sweet,
it's not a cloying, sticky kind of sweetness.

Furthermore, it has a deep richness
as if it had been simmered
for a very long time with great care.

Despite the simple and easy ingredients,
you can achieve an authentic curry.

I'm not exaggerating when I say this,
but I think it's restaurant-quality.

It was a big hit with the kids,
and it disappeared in an instant.

2) No flour or sugar used

Commercial products use flour
partly to thicken the sauce.

However,
since persimmons themselves have a thickening effect,
no flour is needed at all.

Thanks to the natural sweetness of ripe persimmons,
it's sweet enough without adding any sugar.

I can highly recommend this
even to those who are health-conscious.

3) Very little oil, lower calories

Commercial curry uses a large amount of oil.

There's a reason why it's high in calories.

Have you ever had heartburn
after eating curry?

However, persimmon curry has almost zero oil.

In other words, the calories are drastically reduced.

Since you only use a little oil when sautéing the onions,
it's quite healthy.

Yet, thanks to the deep richness,
there is no lack of satisfaction at all.

4) Reversing the cooling properties of persimmons

Those who know about medicinal cooking might already be aware, but

persimmons have a property that cools the body.
And quite significantly so.
(It's what's known as 'cold nature')

I think people often eat persimmons raw, but

raw fruit combined with a cooling property
can significantly worsen coldnessin the body.

Oh no!

Therefore, by

・adding warmth through simmering(a clever cooking method)
・using spices with warming properties together(combining ingredients with different properties)

you can mitigate the cooling effect.

That is why

That is the conclusion I reached.

Please feel free to make persimmon curry with peace of mind.

For small children: A recommendation for easy curry powder

In my house,
I have a picky preschooler,
so if the curry is even slightly spicy, I get scolded.

Therefore, instead of store-bought curry powder,
I use a simple, non-spicy curry powder.

Of course, the world of curry is deep,
and if you get obsessed, you can fall into the rabbit hole as much as you want.

However, mine is completely super simple.

You only need these three things at a minimum.

・Turmeric powder
・Coriander powder
・Cumin powder

The strategy is to leave out the chili peppers
and have the adults add the spice later.

Other than that, I sometimes add a little garam masala
or change it up depending on my mood.

Summary

With persimmon curry,
you can eat overripe persimmons deliciously without wasting them.

Also, by making it into a curry,

1) The depth of flavor is incredible
2) No flour or sugar used
3) Very little oil, lower calories
4) Reverses the cooling properties of persimmons

there are also these advantages.

In short,

When it's this delicious despite the simple ingredients,
I think there's no need to go to any extra trouble.

A big hit menu item has been born in our home.

Why not try making it yourself?

Updating on Tuesdays and Fridays.
This was Ayako Furukawa, also known as Kireido.

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