1 hr 20 mins
The influences of colonial powers and immigrants from Malaysia and the Indies can be tasted in this curry from Southern Africa. This is a Moosewood recipe.
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Units: US | Metric
- 4 cups coarsely chopped onions
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon grated peeled fresh gingerroot
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander
- 1 1/2 teaspoons cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground fennel
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 2 medium zucchini, quartered lengthwise and sliced
- 1 1/2 cups water
- 1 cup cut green beans
- 2 firm tart green pears or 2 apples, cored and cubed
- 1/2 red bell pepper, coarsely chopped
- 1 cup chopped dried apricot
- 1/2 cup currants or 1/2 cup raisins
- 1/2 cup apricot preserves
- fresh lemon juice (optional)
- garam masala (optional)
- 6 cups cooked brown rice
- 1 cup raw peanuts or 1 cup roasted peanuts
- 2 bananas
- 1Saute the onions in the peanut oil for 10 minutes.
- 2Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
- 3Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
- 4Cover the pan and simmer for 10 minutes.
- 5Mix in the green beans, pears, red bell peppers, and dried apricots.
- 6Simmer gently, covered, for about 30 minutes.
- 7Stir occasionally and add a little more water if needed to prevent sticking.
- 8When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
- 9Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
- 10Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
- 11Serve on a bed of rice, topped with peanuts and sliced bananas.
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Nutritional Facts for Fruit and Vegetable Curry
Serving Size: 1 (694 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 692.0
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 95.0 mg
- Total Carbohydrate 124.3 g
- Dietary Fiber 14.9 g
- Sugars 47.0 g
- Protein 15.5 g