Recipe - Capetown Fruit And Veg Curry

4 cup Onions; coarsely chopped
30 ml Peanut or vegetable oil
2 Cloves garlic; minced
1 teaspoon Ginger root; grated, Peeled
2 md Zucchinis; quartered
Lengthwise
1/3 l Water
1 cup Cut green beans
2 Firm tart green pears or
Apples; cored and cubed
One half Red bell pepper; coarsely
Chopped
1 cup Chopped dried apricots
(unsulfered)
75 g Currants or raisins
110 ml Apricot conserve
Fresh lemon juice (optional)
6 cup Cooked brown rice
1 cup Raw or roasted peanuts
2 Bananas
1 One half tablespoon Ground cumin
1 One half tablespoon Ground coriander seeds
1 One half teaspoon Cinnamon
1 teaspoon Turmeric
One half teaspoon Cayenne or other ground
Dried red chilies
One half teaspoon Ground fennel seeds
One fourth teaspoon Ground cardamom
One fourth teaspoon Ground cloves

1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger
root, & curry spices, and continue to saute, stirring patiently for about 3
min.

2. Add the zucchini & water, & stir conscientiously to keep the spices
from sticking to the pan. Cover the pan & simmer for about 10 min.

3. Mix in the beans, pears, bell peppers & apricots. Simmer gently,
covered, for around 30 min. Stir periodically and add a little more water
if necessary to prevent sticking.

4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or
garam masala for spice, lemon juice for tartness, or conserves for
sweetness.

5. Serve on rice, topped with peanuts and cut or sliced up bananas...and your
favourite raita.

Date: Tue, 11 Jun 1996 09:12:50 0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu

MCRecipe Digest V1 #114

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.