50+ Friends Club Cookbook -- International Dishes -- Capetown Fruit and Vegetable Curry

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Capetown Fruit and Vegetable Curry

A South African Recipe
From the Kitchen of: Pat K
Source: Sundays at Moosewood Restaurant Cookbook

4	C	Coarsely chopped onions
2	tbsp	Peanut oil
2	ea	Garlic cloves, minced
1	tsp	Grated fresh ginger
1-1/2	tbsp	Ground cumin seeds
1-1/2	lb	Ground coriander seeds
1-1/2	tsp	Cinnamon
1	tsp	Turmeric
1/2	tsp	Cayenne
1/2	tsp	Ground fennel seeds
1/4	tsp	Black cardamon
1/4	tsp	Ground cloves
2	med	Zucchini, quartered & 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.