Capetown Fruit And Vegetable Curry

Servings: 6
Ingredients:

4 c  Coarsely chopped onions
2 tb Peanut oil
2 ea Garlic cloves, minced
1 ts Grated fresh ginger
1 1/2 tb Ground cumin seeds
1 1/2 tb Ground coriander seeds
1 1/2 ts Cinnamon
1 ts Turmeric
1/2 ts Cayenne
1/2 ts Ground fennel seeds
1/4 ts Black cardamom
1/4 ts Ground cloves
2 md Zucchini, quartered and sliced
1 1/2 c  Water
1 c  Green beans
2 ea Firm, tart apples, cored and
-- cubed
1/2 ea Red bell pepper
1 c  Chopped dried apricots
1/2 c  Raisins
1/2 c  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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