Vegetable Biryani

Capetown Fruit and Vegetable Curry Indian

Capetown Fruit And Vegetable Curry Indian

Ingredients

• 4 cups (or less) chopped onion
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger root
• water

Spices:

• 1 1/2 Tablespoons ground cumin
• 1 1/2 Tablespoons ground coriander seeds
• 1 1/2 teaspoons cinnamon
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne or other ground red chili
• 1/2 teaspoon ground fennel seeds
• 1/4 teaspoon ground cardamon
• 1/4 teaspoon ground cloves
• 2 (or more) medium zuchini, quartered lengthwise and chopped into 1 inch pieces
• 1 1/2 cups water
• 1 cup (or more) firm green beans
• 2 tart green apples (or pears), cored and cubed
• 1 red (or green) bell pepper, coarsely chopped
• 1/2 to 1 cup chopped dried apricots
• 1/2 cup currants or raisins (I used currants)
• 1/4 to 1/2 cup apricot conserve (or orange marmelade —I used 1/4 cup)
• fresh lemon juice (optional)
• cooked brown rice (or white)
• bananas

Method

1. Heat a heavy pot (non-stick or sprayed with cooking spray) until medium-hot.
2. Add onions, garlic and ginger, stir til slightly brown and sticking, then add a splash of water and stir to unstick the onions.
3. Keep cooking for about 5 minutes, stirring all the while.
4. Let the onions stick a little, but add small amounts of water and scrape the bottom to prevent burning.
5. Add spice mix and continue to cook for 10 more minutes, again letting the mixture stick slightly but adding water as needed to prevent burning.
6. I set the timer for 10 minutes to make sure I’m patient enough to cook for 10 minutes.
7. If you need to leave it for a little while, just add more water to prevent burning.
8. Add zuchini and 1 1/2 cups water, stir well to clear the bottom of the pan, cover and simmer for 10 minutes.
9. Mix in green beans, apples, bell pepper and dried apricots.
10. Simmer gently for about 20 or 30 minutes, until beans are cooked to your taste.
11. Stir in currants and apricot conserve (orange marmelade).
12. Adjust flavors to your liking by adding more cayenne or Garam Masala for spiciness, lemon juice for tartness, more apricot conserve for sweetness.
13. Serve over rice garnished with sliced banana.