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capetown-curry recipe

Date:    Fri, 14 Jan 94 10:56:12 CST
 From:    maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran)
 *** Capetown Fruit and Vegetable Curry  ***
 Slightly adapted from "Sundays at Moosewood" cookbook.
 4 cups (or less) chopped onion
 2 garlic cloves, minced
 1 teaspoon grated fresh ginger root
 *** spices **
 1 1/2 Tablespoons ground cumin 
 1 1/2 Tablespoons ground coriander seeds
 1 1/2 teaspoons cinnamon
 1 teaspoon turmeric
 1/2 teaspoon cayenne or other ground red chili
 1/2 teaspoon ground fennel seeds
 1/4 teaspoon ground cardamon
 1/4 teaspoon ground cloves
 2 (or more) medium zuchini, quartered lengthwise and 
             chopped into 1 inch pieces
 1 1/2 cups water
 1 cup (or more) firm green beans
 2 tart green apples (or pears), cored and cubed
 1 red (or green) bell pepper, coarsely chopped
 1/2 to 1  cup chopped dried apricots 
 1/2 cup currants or raisins (I used currants)
 1/4 to 1/2 cup apricot conserve (or orange marmelade --- I used 1/4 cup)
 fresh lemon juice (optional)
 cooked brown rice (or white)
 Heat a heavy pot (non-stick or sprayed with cooking spray) until
 medium-hot. Add onions, garlic and ginger, stir til slightly brown and
 sticking, then add a splash of water and stir to unstick the onions.
 Keep cooking for about 5 minutes, stirring all the while.  Let the
 onions stick a little, but add small amounts of water and scrape the
 bottom to prevent burning.
 Add spice mix and continue to cook for 10 more minutes, again letting
 the mixture stick slightly but adding water as needed to prevent
 burning. (I set the timer for 10 minutes to make sure I'm patient
 enough to cook for 10 minutes. If you need to leave it for a little
 while, just add more water to prevent burning).
 Add zuchini and 1 1/2 cups water, stir well to clear the bottom of the
 pan, cover and simmer for 10 minutes.
 Mix in green beans, apples, bell pepper and dried apricots. Simmer
 gently for about 20 or 30 minutes, until beans are cooked to your
 taste.  Stir in currants and apricot conserve (orange marmelade).
 Adjust flavors to your liking by adding more cayenne or Garam Masala
 for spiciness, lemon juice for tartness, more apricot conserve for
 Serve over rice garnished with sliced banana.
 When I made this I ran out of onions so I used only about 2 cups,
 chopped rather finely in the food processor with the garlic so that
 together with the spices it makes sort of a paste.  I used only 1/4
 cup of orange marmelade (the "no sugar" kind, i.e. all fruit and juice
 concentrates) and added a bit more Garam Masala (a spice mix) and a
 little lemon juice at the end.  Very good -- both spicy and sweet.  I
 used fairly tart Granny Smith apples, I don't think it would be as
 good with pears.  Before I found cardamon at a reasonable price in an
 Indian grocery store I always used to substitute nutmeg for it. Oh --
 and I used a green bell pepper since I can't bring myself to spend
 $1.50 for a single red bell pepper.
 kwvegan vegan