1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root, & curry spices, and continue to saute, stirring patiently for about 3 min. 2. Add the zucchini & water, & stir conscientiously to keep the spices from sticking to the pan. Cover the pan & simmer for about 10 min. 3. Mix in the beans, pears, bell peppers & apricots. Simmer gently, covered, for around 30 min. Stir periodically and add a little more water if necessary to prevent sticking. 4. When everything is quite tender, stir in the currants and the conserve. Taste the curry (yum) and adjust the flavor as you please. Add cayenne or garam masala for spice, lemon juice for tartness, or conserves for sweetness. 5. Serve on rice, topped with peanuts and sliced bananas...and your favourite raita. Date: Tue, 11 Jun 1996 09:12:50 -0400 From: firstname.lastname@example.org (The Meades) Recipe By : Stephanie Hawkins email@example.com MC-Recipe Digest V1 #114 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 14.5mg||1 %|
|Potassium 628mg||17 %|
|Total Carbohydrate 90.5g||27 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 80.3g|
|Protein 9g||13 %|
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Calories per serving: 423
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