Love from the Kitchen – Fruit and Vegetable Curry
For me, cooking for others is one way I show my love for them. Wish I could cook for everyone, but for now, the recipes will have to do!
Fruit and Vegetable Curry
This sweet and flavorful curry has become a favorite of ours! It’s wonderful any time of year, but particularly on a cool evening. We love dishes full of flavor, but not heavy on the heat. I’ve adapted this recipe here by reducing the amount of cayenne pepper among other things. Adjust to suit your preferences.
- 1 cup brown rice
- 2 cups coarsely chopped onions
- 2 tablespoons peanut oil or vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon peeled grated fresh ginger root
- 1 tablespoons ground cumin
- 1 tablespoons ground coriander
- 1 1/2 teaspoons cinnamon
- 1 teaspoon turmeric
- 2 dashes cayenne pepper
- 1/2 teaspoon ground fennel or whole fennel seeds
- 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 apples, cored and cubed
- 1 red bell pepper, coarsely chopped
- 1 cup chopped dried apricot
- 1/2 cup raisins or currants
- 1/2 cup apricot preserves
- 2-3 dashes garam masala (optional)
- other toppings (peanuts, pepitas, cashews, chutney, etc)
- Cook rice according to package directions.
- Sauté the onions in the peanut oil for 10 minutes.
- Stir in the garlic, ginger root, and spices and continue to sauté, stirring constantly for about 3 minutes.
- Add the zucchini and water and stir well so that the spices won’t stick to the bottom of the pan. Cover the pan and simmer for 5-8 minutes.
- Mix in the green beans, pears or apples, red bell peppers, and dried apricots. Simmer gently, covered, for about 20 minutes. Stir occasionally and add a little more water if needed to prevent sticking.
- When the fruit and vegetables are tender, stir in the raisins or 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 apricot preserves to intensify the sweetness.
- Serve on a bed of rice, topped with sliced bananas and/or any other topping you like.