Capetown Fruit & Vegetable Curry
Yield
6 servingsPrep
25 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
onions
coarsely chopped |
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
ginger
grated, fresh |
|
| 1 ½ | tablespoons |
cumin seeds
ground |
|
| 1 ½ | tablespoons |
coriander seeds
ground |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
fennel seeds
ground |
|
| ¼ | teaspoon |
cardamom seeds
black |
|
| ¼ | teaspoon |
cloves
ground |
|
| 2 | each |
zucchini
medium, quartered and sliced |
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
green beans
|
|
| 2 | each |
apples
frim, tart, cored and sliced |
|
| ½ | each |
sweet red bell peppers
red |
|
| 1 | cup |
apricots
dried, chopped |
*
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
fruit preserves
strawberry conserve |
* |
| 1 | x |
lemon juice
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
onions
coarsely chopped |
|
| 3E+1 | ml |
peanut oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
ginger
grated, fresh |
|
| 23 | ml |
cumin seeds
ground |
|
| 23 | ml |
coriander seeds
ground |
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
fennel seeds
ground |
|
| 1.3 | ml |
cardamom seeds
black |
|
| 1.3 | ml |
cloves
ground |
|
| 2 | each |
zucchini
medium, quartered and sliced |
|
| 355 | ml |
water
|
|
| 237 | ml |
green beans
|
|
| 2 | each |
apples
frim, tart, cored and sliced |
|
| 0.5 | each |
sweet red bell peppers
red |
|
| 237 | ml |
apricots
dried, chopped |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
fruit preserves
strawberry conserve |
* |
| 1 | x |
lemon juice
fresh |
*
|
Directions
Sauté the onions in the peanut oil for 10 minutes.
Stir in the garlic, ginger and curry spices and continue to sauté, stirring constantly for 3 minutes.
Add the zucchini and water and stir well so that the spices won't stick to the pot.
Cover and simmer for 10 minutes. Mix in the green beans, apple, peppers and dried apricots.
Simmer gently, covered for about 30 minutes.
Stir occasionally and add a little more water if needed to prevent sticking.
When the fruit and vegetables are quite tender, stir in the raisins, the conserve and the lemon juice.
Taste and 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 and banana.
