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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.
- 946.36 ml coarsely chopped onions
- 29.58 ml peanut oil or 29.58 ml vegetable oil
- 2 garlic cloves, minced
- 4.92 ml grated peeled fresh gingerroot
- 22.18 ml ground cumin
- 22.18 ml ground coriander
- 7.39 ml cinnamon
- 4.92 ml turmeric
- 2.46 ml cayenne
- 2.46 ml ground fennel
- 1.23 ml ground cardamom
- 1.23 ml ground cloves
- 2 medium zucchini, quartered lengthwise and sliced
- 354.88 ml water
- 236.59 ml cut green beans
- 2 firm tart green pears or 2 apples, cored and cubed
- 1 red bell pepper, coarsely chopped
- 236.59 ml chopped dried apricot
- 118.29 ml currants or 118.29 ml raisins
- 118.29 ml apricot preserves
- fresh lemon juice (optional)
- garam masala (optional)
- 1419.54 ml cooked brown rice
- 236.59 ml raw peanuts or 236.59 ml roasted peanuts
- 2 bananas
- Saute the onions in the peanut oil for 10 minutes.
- Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
- Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
- Cover the pan and simmer for 10 minutes.
- Mix in the green beans, pears, red bell 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 currants and the apricot preserves.
- Taste 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.
- Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
- Serve on a bed of rice, topped with peanuts and sliced bananas.