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Spicy SunGold Kiwifruit Curry


  • 1 cup brown rice, dry measure
  • 4 Sungold kiwi fruit, peeled 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 cup chopped cilantro, optional, for garnish

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 fruit to the pan. Cook another 3-5 minutes, covered. Serve curry over prepared rice, topped with a sprinkle of cilantro if desired.

Recipe contributed by Sarah Pember of The Smart Kitchen Blog.

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