Capetown Fruit And Vegetable Curry
Source of Recipe
"Sundays at Moosewood Restaurant Cookbook"
List of Ingredients
4 cups coarsely chopped onions
2 tablespoons peanut oil
2 garlic cloves -- minced
1 teaspoon grated fresh ginger
1 1/2 tablespoons ground cumin seeds
1 1/2 tablespoons ground coriander seeds
1 1/2 teaspoons cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground fennel seeds
1/4 teaspoon black cardamom
1/4 teaspoon ground cloves
2 medium zucchini
-- quartered and sliced
1 1/2 cups water
1 cup green beans
2 firm, tart apples
-- cored and cubed
1/2 red bell pepper
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup strawberry conserve
fresh lemon juice
Recipe
Sauté the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger
and curry spices and continue to sauté, stirring constantly for 3 minutes.
Add the zucchini and water and stir well so that the spices won't stick to the
pot. Cover and simmer for 10 minutes. Mix in the green beans, apple, peppers and
dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally
and add a little more water if needed to prevent sticking. When the fruit and
vegetables are quite tender, stir in the raisins, the conserve and the lemon
juice. Taste and 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 and banana.
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