Cape Town Fruit and Vegetable Curry

submitted by lynette.vdm
from South Africa

4 cup coarsely chopped onions
2 Tbsp peanut oil
2 garlic cloves, minced
1 tsp grated fresh ginger
11/2 Tbsp ground cumin seeds
11/2 Tbsp ground coriander seeds
11/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne
1/2 tsp ground fennel seeds
1/4 tsp black cardamom
1/4 tsp ground cloves
2 med zucchini, quartered and sliced
11/2 cup water
1 cup green beans
2 firm, tart apples, cored and cubed
1/2 red bell pepper
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup strawberry conserve
fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger and curry spices and continue to saute, 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. Serves 6


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