Capetown fruit and vegetable curry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Coarsely chopped onions |
| 2 | tablespoons | Peanut oil |
| 2 | 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 |
| 2 | Firm, tart apples, cored & cubed | |
| ½ | Red bell pepper | |
| 1 | cup | Chopped dried apricots |
| ½ | cup | Raisins |
| ½ | cup | Strawberry conserve |
| Fresh lemon juice | ||
Directions
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