Capetown Fruit and Vegetable Curry

Discussion in 'Food and nutrition' started by Andy & Shell, Jan 31, 2004.

  1. Andy & Shell

    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,
    tart 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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