Fruit And Vegetable Curry Recipe

Name: Fruit And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Saute the onions in the peanut oil for 10 minutes.
2
Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
3
Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
4
Cover the pan and simmer for 10 minutes.
5
Mix in the green beans, pears, red bell peppers, and dried apricots.
6
Simmer gently, covered, for about 30 minutes.
7
Stir occasionally and add a little more water if needed to prevent sticking.
8
When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
9
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.
10
Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
11
Serve on a bed of rice, topped with peanuts and sliced bananas.

1572

kcal

Calories

Fat

293

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 cups coarsely chopped onions, 2 tablespoons peanut oil or 2 tablespoons vegetable oil, 2 garlic cloves, minced, 1 teaspoon grated peeled fresh gingerroot, and more.

Yes, Fruit And Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruit And Vegetable Curry

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