Capetown Fruit and Vegetable Curry



A

Andy & Shell

Guest
Capetown Fruit and Vegetable Curry

6 servings

4 cup Coarsely chopped onions 2 Tbsp Peanut oil 2 Garlic cloves, minced 1 tsp Grated fresh ginger 1
1/2 Tbsp Ground cumin seeds 1 1/2 Tbsp Ground coriander seeds 1 1/2 tsp Cinnamon 1 tsp Turmeric
1/2 tsp Cayenne
2/2 tsp Ground fennel seeds
3/4 tsp Black cardamom
4/4 tsp Ground cloves 2 med Zucchini, quartered and sliced 1 1/2 cup Water 1 cup Green beans 2 Firm,
**** apples, cored and cubed
5/2 Red bell pepper 1 cup Chopped dried apricots
6/2 cup Raisins
7/2 cup Strawberry conserve Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger and curry spices and
continue to saute, 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.

"Sundays at Moosewood Restaurant Cookbook"

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