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Recipe inspired by: Jack Monroe of "A Girl Named Jack"
Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM, Certified Food for Life Instructor. Courtesy of Fork Smart.

It’s the perfect time of year to pack in some sunshine while enjoying the last of the season’s peaches. A delicious healthy snack or dessert, peaches also create a wonderful burst of flavour in a savoury dish! Try this delicious curry recipe for a flavourful twist on a classic Indian dish.  


  • 1 large white onion, diced
  • 1 large clove of garlic, peeled and finely chopped
  • 1/4 tsp. dry chilli flakes
  • 1/2 tsp. tumeric
  • 1/2 tsp. ginger
  • 1 tsp. chilli powder
  • 1 tsp. chana masala
  • 2 tsp. cumin
  • 1-2 tbsp. maple syrup
  • 3-4 medium peaches, washed, peeled, and diced
  • 540 ml (19 oz.) no salt added chickpeas, drained and rinsed
  • 796 ml (27 oz) no salt added diced tomatoes
  • Handful of fresh cilantro, finely chopped (optional)


  1. In a large non-stick frying pan on medium heat combine the onion, garlic, and spices.
  2. In a medium saucepan, combine peaches and maple syrup. Cook over medium heat until a syrupy sauce surrounds the peaches. Transfer entire contents to large frying pan.
  3. Add remaining ingredients to the frying pan. Mix well and cook over low heat until ingredients are tender.
  4. Serve on a bed of basmati rice with fresh salad.