Capetown Fruit & Vegetable Curry
Capetown Fruit & Vegetable Curry, a beans and grains recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe.
Capetown Fruit & Vegetable Curry
Ingredients
- 4 c Coarsely chopped onions
- 2 tb Peanut oil
- 2 Garlic cloves, minced
- 1 ts Grated fresh ginger
- 1 1/2 tb Ground cumin seeds
- 1 1/2 tb Ground coriander seeds
- 1 1/2 ts Cinnamon
- 1 ts Turmeric
- 1/2 ts Cayenne
- 1/2 ts Ground fennel seeds
- 1/4 ts Black cardamom
- 1/4 ts Ground cloves
- 2 md Zucchini, quartered & sliced
- 1 1/2 c Water
- 1 c Green beans
- 2 Firm, tart apples, cored &
- – cubed 1/2 Red bell pepper
- 1 c Chopped dried apricots
- 1/2 c Raisins
- 1/2 c Strawberry conserve
Method
- 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”.
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- Ambush Chili
- Brazilian Black Bean Feijoada
- Chicken and Noodle Soup with Vegetables
- Chicken Pot Pie#2
- Chole “Bill and Jim” [Chick Peas]