Try this Capetown Fruit and Vegetable Curry recipe, or contribute your own.
Suggest a better descriptionSaute 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 wont 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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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 6 | ||
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Calories: 286 | ||
Calories from Fat: 53 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.8mg | 1 % | |
Potassium 988.1mg | 26 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 52.2g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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