It’s the nation’s favourite food and summer brings loads of delicious in-season fruits to add some sweetness to your favourite curry.

Peaches are available everywhere in early summer, so now is a great time to try out this deliciously fruity (and quick!) midweek meal.

Serves: 2 

Pure South Press Macadamia Oil Peach Recipe


1 tin chopped tomatoes
3 medium peaches, cut into 1 cm slices
6 zucchini, chopped into chunks
1 tbsp tomato paste
1 tbsp Pure South Press Macadamia Oil
1 tsp garam marsala
chopped coriander
rice to serve


  1. In a large saucepan, heat the macadamia oil over medium heat.

  2. Add the spices and tomato paste to the oil and lightly fry for a minute to unlock the flavours.

  3. Now add the chopped courgette (zucchini) and peaches and fry lightly, coating the chunks with the spices and paste.

  4. Next add the chopped tomato, a good grind of salt and half of the coriander. Stir through and let simmer.

  5. Cook the pan and cook until liquid reduces, about 15-20 min.

  6. To serve, dish up rice in a bowl, spoon over the curry and garnish with the remaining torn coriander leaves. Grind over black pepper to taste.