capetown fruit and vegetable curry

Categories
Curry
Main dish
African
Vegetarian
Ethnic
Yield
6 Servings
MeasureIngredient
4 cups Coarsely chopped onions
2 tablespoons Peanut oil
Garlic cloves, minced
1 teaspoon Grated fresh ginger
1½ tablespoon Ground cumin seeds
1½ tablespoon Ground coriander seeds
1½ teaspoon Cinnamon
1 teaspoon Turmeric
½ teaspoon Cayenne
½ teaspoon Ground fennel seeds
¼ teaspoon Black cardamom
¼ teaspoon Ground cloves
2 mediums Zucchini, quartered & sliced
1½ cup Water
1 cup Green beans
Firm, tart apples, cored & cubed
½  Red bell pepper
1 cup Chopped dried apricots
½ cup Raisins
½ cup Strawberry conserve
  Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.

Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts & banana.

"Sundays at Moosewood Restaurant Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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