Title: Capetown fruit and veg curry
 Categories: Vegetable
      Yield: 4 Servings
 
      4 c  Onions; coarsely chopped
     30 ml Peanut or vegetable oil
      2    Cloves garlic; minced
      1 ts Ginger root; grated, Peeled
      2 md Zucchinis; quartered
           -Lengthwise
    1/3 l  Water
      1 c  Cut green beans
      2    Firm tart green pears or
           -Apples; cored and cubed
    1/2    Red bell pepper; coarsely
           -Chopped
      1 c  Chopped dried apricots
           -(unsulfered)
     75 g  Currants or raisins
    110 ml Apricot conserve
           Fresh lemon juice (optional)
      6 c  Cooked brown rice
      1 c  Raw or roasted peanuts
      2    Bananas
  1 1/2 tb Ground cumin
  1 1/2 tb Ground coriander seeds
  1 1/2 ts Cinnamon
      1 ts Turmeric
    1/2 ts Cayenne or other ground
           -Dried red chilies
    1/2 ts Ground fennel seeds
    1/4 ts Ground cardamom
    1/4 ts Ground cloves
 
  1.  Saute the onions in the oil for 10 min. Stir in the garlic, ginger
  root, & curry spices, and continue to saute, stirring patiently for
  about 3 min.
  
  2.  Add the zucchini & water, & stir conscientiously to keep the
  spices from sticking to the pan. Cover the pan & simmer for about 10
  min.
  
  3.  Mix in the beans, pears, bell peppers & apricots. Simmer gently,
  covered, for around 30 min. Stir periodically and add a little more
  water if necessary to prevent sticking.
  
  4.  When everything is quite tender, stir in the currants and the
  conserve. Taste the curry (yum) and adjust the flavor as you please.
  Add cayenne or garam masala for spice, lemon juice for tartness, or
  conserves for sweetness.
  
  5.  Serve on rice, topped with peanuts and sliced bananas...and your
  favourite raita.
  
  Date: Tue, 11 Jun 1996 09:12:50 -0400
  
  From: kmeade@ids2.idsonline.com (The Meades)