Fruit and Vegetable Curry

4 cups coarsely chopped onions
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger root
1-1/2 tablespoons ground cumin seeds
1-1/2 tablespoons ground coriander seeds
1-1/2 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground fennel seeds
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 medium eggplant, 1-inch cubes
1-1/2 cups water
1 cup cut green beans
2 granny smith apples
1/2 red bell pepper, coarsely chopped
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup mango chutney
garam masala (to taste)
lemon juice (to taste)

Sprinkle the eggplant cubes with salt, place them in a colander, and set aside for 20 to 30 minutes. Sauté the onions in the oil for 10 minutes in a large pot. Stir in the garlic, ginger root and curry spices and continue to sauté, stirring constantly for about 3 minutes.

Add the eggplant and water and stir well so that the spices won't stick to the bottom of the pot. Cover the pot and simmer for 10 minutes. Mix in the green beans, apples, red bell peppers and dried apricots. Simmer gently, covered, for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking. When the fruit and vegetables are quite tender, stir in the raisins and mango chutney. Taste the curry. If it is not spicy enough, add more cayenne or garam masala. Add lemon juice to increase the tartness. Add more mango chutney if it is not sweet enough.

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