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home > recipes > vegetables > cape town fruit and vegetable curry
from South Africa 4 cup coarsely chopped onions 2 tbsp peanut oil 2 garlic cloves, minced 1 tsp grated fresh ginger 1½ tbsp ground cumin seeds 1½ tbsp ground coriander seeds 1½ tsp cinnamon 1 tsp turmeric ½ tsp cayenne ½ tsp ground fennel seeds ¼ tsp black cardamom ¼ tsp ground cloves 2 med zucchini, quartered and sliced 1½ cup water 1 cup green beans 2 firm, tart apples, cored and cubed ½ red bell pepper 1 cup chopped dried apricots ½ cup raisins ½ cup strawberry conserve fresh lemon juice 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. Serves 6

Cape Town Fruit and Vegetable Curry


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list all recipes for VEGETABLES (485)
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keyword: fruit
keyword: vegetable
keyword: curry
ethnicity: african
recipes for vegetables
recipes by lynette.vdm
Email Address:
(posted May 7, 2008)

from
South Africa

4 cup coarsely chopped onions
2 tbsp
peanut oil
2
garlic cloves, minced
1 tsp grated fresh ginger
1½ tbsp ground
cumin seeds
1½ tbsp ground
coriander seeds
1½ tsp
cinnamon
1 tsp
turmeric
½ tsp
cayenne
½ tsp ground
fennel seeds
¼ tsp black
cardamom
¼ tsp ground cloves
2 med
zucchini, quartered and sliced
1½ cup water
1 cup
green beans
2
firm,
tart apples, cored and cubed
½
red
bell pepper
1 cup chopped dried apricots
½ cup raisins
½ cup
strawberry conserve
fresh
lemon juice

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.

Serves 6



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