Capetown Fruit And Veg Curry Recipe

• 4 c. Onions, coarsely minced
• 30 ml Peanut or possibly vegetable oil
• 2 x Cloves garlic, chopped
• 1 tsp Ginger root, grated, Peeled
• 2 med Zucchinis, quartered Lengthwise
• 1/3 lt Water
• 1 c. Cut green beans
• 2 x Hard tart green pears or possibly Apples, cored and cubed
• 1/2 x Red bell pepper, coarsely Minced
• 1 c. Minced dry apricots (unsulfered)
• 75 gm Currants or possibly raisins
• 110 ml Apricot conserve Fresh lemon juice (optional)
• 6 c. Cooked brown rice
• 1 c. Raw or possibly roasted peanuts
• 2 x Bananas
• 1 1/2 Tbsp. Grnd cumin
• 1 1/2 Tbsp. Grnd coriander seeds
• 1 1/2 tsp Cinnamon
• 1 tsp Turmeric
• 1/2 tsp Cayenne or possibly other grnd Dry red chilies
• 1/2 tsp Grnd fennel seeds
• 1/4 tsp Grnd cardamom
• 1/4 tsp Grnd cloves

1. 1.
2. Saute/fry the onions in the oil for 10 minutes.
3. Stir in the garlic, ginger root, & curry spices, and continue to saute/fry, stirring patiently for about 3 minutes.
4. 2.
5. Add in the zucchini & water, & stir conscientiously to keep the spices from sticking to the pan.
6. Cover the pan & simmer for about 10 minutes.
7. 3.
8. Fold in the beans, pears, bell peppers & apricots.
9. Simmer gently, covered, for around 30 minutes.
10. Stir periodically and add in a little more water if necessary to prevent sticking.
11. 4.
12. When everything is quite tender, stir in the currants and the conserve.
13. Taste the curry (yum) and adjust the flavor as you please.
14. Add in cayenne or possibly garam masala for spice, lemon juice for tartness, or possibly conserves for sweetness.
15. 5.
16. Serve on rice, topped with peanuts and sliced bananas...and your favourite raita.

onions, peanut, garlic, ginger root, water, green beans, tart green pears, red bell pepper, raisins, lemon juice, brown rice, peanuts, bananas, cumin, coriander seeds, cinnamon, turmeric, cayenne, fennel seeds, cardamom, cloves

Taken from cookeatshare.com/recipes/capetown-fruit-and-veg-curry-99247 (may not work)