Capetown fruit and veg curry

4 Servings

Ingredients

QuantityIngredient
4cupsOnions; coarsely chopped
30millilitresPeanut or vegetable oil
2Cloves garlic; minced
1teaspoonGinger root; grated, Peeled
2mediumsZucchinis; quartered Lengthwise
litreWater
1cupCut green beans
2Firm tart green pears or Apples; cored and cubed
½Red bell pepper; coarsely Chopped
1cupChopped dried apricots (unsulfered)
75gramsCurrants or raisins
110millilitresApricot conserve
Fresh lemon juice (optional)
6cupsCooked brown rice
1cupRaw or roasted peanuts
2Bananas
tablespoonGround cumin
tablespoonGround coriander seeds
teaspoonCinnamon
1teaspoonTurmeric
½teaspoonCayenne or other ground Dried red chilies
½teaspoonGround fennel seeds
¼teaspoonGround cardamom
¼teaspoonGround cloves

Directions

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, .