2 medium zucchini, quartered lengthwise & sliced .
2 firm tart green pears or apples, cored & cubed .
1/2 tsp ground fennel .
2 bananas .
1 1/2 tbsps ground cumin .
1/2 c apricot preserves .
1/4 tsp ground cloves .
1/2 tsp cayenne .
1 1/2 tsps cinnamon .
1 tsp turmeric .
4 c coarsely sliced onions .
fresh lemon juice (optional) .
6 c cooked brown rice .
1 tsp grated peeled fresh gingerroot
Directions
Step #1 Saute the onions in the peanut oil for 10 mins.
Step #2 Stir in the garlic, ginger root, & spices & continue to saute, stirring constantly for about 3 mins.
Step #3 Add the zucchini & water & stire well so that the spices won't stick to the bottom of the pan.
Step #4 Cover up the pan & let simmer for 10 mins.
Step #5 Mix in the green beans, red bell peppers, pears, & dried apricots.
Step #6 Simmer carefully, covered, for about 30 mins.
Step #7 Stir every once in awhile & add a little more water if needed to prevent sticking.
Step #8 When the fruit & vegetables are quite tender, stir in the the currants & the apricot preserves.
Step #9 Taste the curry & adjust the flavor to your liking.
Step #10 Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
Step #11 Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
Step #12 Serve on a bed of rice, topped with peanuts & sliced bananas.