The Vegetarian Curry Bible

Method:

Capetown Fruit and Vegetable Curry

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

Ingredients:

•

4 cups (or less) chopped onion

2 garlic cloves, minced

1 teaspoon grated fresh ginger root

water

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

Spices:

•

1 1/2 Tablespoons ground cumin

1 1/2 Tablespoons ground coriander seeds

1 1/2 teaspoons cinnamon

but adding water as needed to prevent burning. (I set the timer for 10

minutes to make sure I'm

patient enough to cook for 10 minutes. If you need to leave it for a little

while, just add more

water to prevent burning).

Add zuchini and 1 1/2 cups water, stir well to clear the bottom of the

pan, cover and simmer for

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

0 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.

•

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 (I used currants)

1/4 to 1/2 cup apricot conserve (or orange marmelade --- I used 1/4

cup)

•

fresh lemon juice (optional)

•

cooked brown rice (or white)

bananas