Capetown Fruit & Vegetable Curry Recipe
Recipe
Ingredients
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
1/2 tsp ground fennel seeds
1/4 tsp black cardamom
1/4 tsp ground cloves
2 medium zucchini, quartered & sliced
1 1/2 cup water
1 cup green beans
2 firm, tart apples, cored & - cubed
1/2 red bell pepper
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup strawberry conserve
1 fresh lemon juice
Recipe
Preparation
Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger & curry spices & continue to saute, stirring constantly for 3
minutes.
Add the zucchini & water & stir well so that the spices won't stick
to the pot. Cover & simmer for 10 minutes. Mix in the green beans,
apple, peppers & dried apricots. Simmer gently, covered for about 30
minutes. Stir occasionally & add a little more water if needed to
prevent sticking. When the fruit & vegetables are quite tender, stir
in the raisins, the conserve & the lemon juice. Taste & 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 & banana.
"Sundays at Moosewood Restaurant Cookbook"
Servings:
6
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Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The onion, leek and garlic range of vegetables is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
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Capetown Fruit & Vegetable Curry Recipe from the Recipes-4U Collection
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