Fruit and Vegetable Curry

4 cup coarsely choppedonions
2 T peanut orvegetable oil
2 garlic cloves, minced
1 T grated peeledginger root
curry spices
1.5 T ground cumin
1.5 T ground corianderseeds
1.5 T cinnamon
1 T turmeric
.5 T cayenne orother ground dried red chilies
.5 T ground fennelseeds
.25 T ground cardamom
.25 T ground cloves


  • 2 medium zucchini, quartered lengthwise and sliced

  • 1.5 c water

  • 1 c cut green beans

  • 2 firm tart green pears or apples, cored and cubed

  • .5 red bell pepper, coarsely chopped

  • 1 c chopped dried apricots (unsulfered)

  • .5 c currants or raisins

  • .5 c apricot conserve

  • fresh lemon juice (optional)

  • 6 c cooked brown rice

  • 1 c raw or roasted peanuts

  • 2 bananas

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.

Add the zucc. & water, & stir conscientiously to keep the spices from sticking to the pan.
cover the pan & simmer for about 10 min.
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. when everything is quite tender, stir in the currants and the conserve. taste the curry *yum* and adjust the flavour as you please.
add cayenne or garam masala for spice, lemon juice for tartness, or conserves for sweetness.

Serve on rice, topped with peanuts and sliced bananas.

additional informations

Recipe group Main
region Indian
Vegetarian Resource Center - vrc@tiac.net - Boston, USA
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

about veg-r.org