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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cups coarsely chopped onions

  3. 2 tablespoons peanut oil

  4. 2 garlic cloves -- minced

  5. 1 teaspoon grated fresh ginger

  6. 1 1/2 tablespoons ground cumin seeds

  7. 1 1/2 tablespoons ground coriander seeds

  8. 1 1/2 teaspoons cinnamon

  9. 1 teaspoon turmeric

  10. 1/2 teaspoon cayenne

  11. 1/2 teaspoon ground fennel seeds

  12. 1/4 teaspoon black cardamom

  13. 1/4 teaspoon ground cloves

  14. 2 medium zucchini -- quartered & sliced

  15. 1 1/2 cups water

  16. 1 cup green beans

  17. 2 firm -- tart apples, cored

  18. -- & cubed

  19. 1/2 red bell pepper

  20. 1 cup chopped dried apricots

  21. 1/2 cup raisins

  22. 1/2 cup strawberry conserve

  23. fresh lemon juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Serve on a bed of rice, topped with nuts and banan

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