Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Coarsely chopped onions 1/4 ts Ground cloves
2 tb Peanut oil 2 md Zucchini, quartered sliced
2 ea Garlic cloves, minced 1 1/2 c Water
1 ts Grated fresh ginger 1 c Green beans
1 1/2 tb Ground cumin seeds 2 ea Firm, tart apples, cored
1 1/2 tb Ground coriander seeds -- cubed
1 1/2 ts Cinnamon 1/2 ea Red bell pepper
1 ts Turmeric 1 c Chopped dried apricots
1/2 ts Cayenne 1/2 c Raisins
1/2 ts Ground fennel seeds 1/2 c Strawberry conserve
1/4 ts Black cardamom Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger curry spices continue to saute, stirring constantly for 3
minutes.

Add the zucchini water stir well so that the spices won't stick to the
pot. Cover simmer for 10 minutes. Mix in the green beans, apple,
peppers dried apricots. Simmer gently, covered for about 30 minutes.
Stir occasionally add a little more water if needed to prevent sticking.
When the fruit vegetables are quite tender, stir in the raisins, the
conserve the lemon juice. Taste adjust to your liking if necessary. If
you need it to be more spicy, add more cayenne or garam masala. If you
want it sweeter, add more conserve. Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts banana.

"Sundays at Moosewood Restaurant Cookbook"

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