Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Onions; coarsely chopped |
| 30 millilitres | Peanut or vegetable oil |
| 2 \N | Cloves garlic; minced |
| 1 teaspoon | Ginger root; grated, Peeled |
| 2 mediums | Zucchinis; quartered Lengthwise |
| ⅓ litre | Water |
| 1 cup | Cut green beans |
| 2 \N | Firm tart green pears or Apples; cored and cubed |
| ½ \N | Red bell pepper; coarsely Chopped |
| 1 cup | Chopped dried apricots (unsulfered) |
| 75 grams | Currants or raisins |
| 110 millilitres | Apricot conserve |
| \N \N | Fresh lemon juice (optional) |
| 6 cups | Cooked brown rice |
| 1 cup | Raw or roasted peanuts |
| 2 \N | Bananas |
| 1½ tablespoon | Ground cumin |
| 1½ tablespoon | Ground coriander seeds |
| 1½ teaspoon | Cinnamon |
| 1 teaspoon | Turmeric |
| ½ teaspoon | Cayenne or other ground Dried red chilies |
| ½ teaspoon | Ground fennel seeds |
| ¼ teaspoon | Ground cardamom |
| ¼ teaspoon | Ground cloves |
1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root, & curry spices, and continue to saute, stirring patiently for about 3 min.
2. Add the zucchini & water, & stir conscientiously to keep the spices from sticking to the pan. Cover the pan & simmer for about 10 min.
3. Mix in the beans, pears, bell peppers & apricots. Simmer gently, covered, for around 30 min. Stir periodically and add a little more water if necessary to prevent sticking.
4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or garam masala for spice, lemon juice for tartness, or conserves for sweetness.
5. Serve on rice, topped with peanuts and sliced bananas...and your favourite raita.
Date: Tue, 11 Jun 1996 09:12:50 -0400 From: kmeade@... (The Meades)
Recipe By : Stephanie Hawkins hawkins@...
MC-Recipe Digest V1 #114
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .