Capetown fruit and vegetable curry recipe
Recipe ingredients:
- 4 cups (or less) chopped onion
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger root
- Water
- Spices:
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander seeds
- 1 1/2 teaspoons cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne or other ground red chili
- 1/2 teaspoon ground fennel seeds
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon ground cloves
- 2 (or more) medium zuchini, quartered lengthwise and chopped into 1 inch pieces
- 1 1/2 cups water
- 1 cup (or more) firm green beans
- 2 tart green apples (or pears), cored and cubed
- 1 red (or green) bell pepper, coarsely chopped
- 1/2 to 1 cup chopped dried apricots
- 1/2 cup currants or raisins (currants)
- 1/4 to 1/2 cup apricot conserve (or orange marmelade 1/4 cup)
- Fresh lemon juice (optional)
- Cooked brown rice (or white)
- Bananas
Recipe method:
- Heat a heavy pot (non stick or sprayed with cooking spray) until medium-hot.
- Add onions, garlic and ginger, stir til slightly brown and sticking, then add a splash of water and stir to unstick the onions.
- Keep cooking for about 5 minutes, stirring all the while.
- Let the onions stick a little, but add small amounts of water and scrape the bottom to prevent burning.
- Add spice mix and continue to cook for 10 more minutes, again letting the mixture stick slightly but adding water as needed to prevent burning.
- Add zuchini and 1 1/2 cups water, stir well to clear the bottom of the pan, cover and simmer for 10 minutes.
- Mix in green beans, apples, bell pepper and dried apricots.
- Simmer gently for about 20 or 30 minutes, until beans are cooked to your taste.
- Stir in currants and apricot conserve (orange marmelade).
- Adjust flavors to your liking by adding more cayenne or garam masala for spiciness, lemon juice for tartness, more apricot conserve for sweetness.
- Serve over rice garnished with sliced banana.
Tags: Capetown, fruit, vegetable, recipe, curry, recipes, cooking