You may also like
Categories:
onions peanut oil garlic ginger cumin seeds ground coriander seeds ground cinnamon turmeric cayenne pepper fennel seeds ground cardamom seeds black Cloves [ground] zucchini water green beans apples frim sweet red bell peppers apricots dried raisins fruit preserves lemon juice - fresh
Viewed: 16 - Published at: 7 years agoIngredients
- 4 cups onions coarsely chopped
- 2 tablespoons peanut oil
- 2 each garlic cloves minced
- 1 teaspoon ginger grated, fresh
- 1 1/2 tablespoons cumin seeds ground
- 1 1/2 tablespoons coriander seeds ground
- 1 1/2 teaspoons cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fennel seeds ground
- 1/4 teaspoon cardamom seeds black
- 1/4 teaspoon cloves ground
- 2 each zucchini medium, quartered and sliced
- 1 1/2 cups water
- 1 cup green beans
- 2 each apples frim, tart, cored and sliced
- 1/2 each sweet red bell peppers red
- 1 cup apricots dried, chopped
- 1/2 cup raisins, seedless
- 1/2 cup fruit preserves strawberry conserve
- 1 x lemon juice fresh
Method
- 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.
- 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.
