Recipe - Capetown Fruit And Vegetable Curry

4 cup Coarsely chopped onions
2 tablespoon Peanut oil
2 Garlic cloves, minced
1 teaspoon Grated fresh ginger
1 One half tablespoon Ground cumin seeds
1 One half tablespoon Ground coriander seeds
1 One half teaspoon Cinnamon
1 teaspoon Turmeric
One half teaspoon Cayenne
One half teaspoon Ground fennel seeds
One fourth teaspoon Black cardamom
One fourth teaspoon Ground cloves
2 md Zucchini, quartered & cut or sliced up
1 One half cup Water
1 cup Green beans
2 Firm, tart apples, cored &
cubed
One half Red bell pepper
1 cup Chopped dried apricots
One half cup Raisins
One half cup Strawberry conserve
Fresh lemon juice

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini