Fruit Curry

4 c Water

1 ts Sea salt

2 Onions, chopped

1 ts Sea Salt

4 tb Safflower oil

1 Zucchini, sliced in rounds

1 c Eggplant, cubed

3 Green apples, cored and -sliced into rings 2 Peaches, peeled and sliced

1/2 c Raisins

1/2 c Apple juice

2 Hpg tbs Curry powder

2 tb Red wine vinegar

2 tb Fresh lemon juice

1 ts Lemon peel

1/4 c Raw peanuts, chopped

2 Bananas, diagonally sliced

1 teaspoon salt and steam

1 hour. Saute onions with

1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next

4 ingredients. Simmer

10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at

350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves

8 to 10. Variations: For the meat-eating crown, use

1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use

1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in