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Fruit and Vegetable Curry

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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.”
1hr 20mins

Ingredients Nutrition


  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.

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