Yinarr Meal Pantry

CAPE TOWN FRUIT & VEGETABLE CURRY

INGREDIENTS

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​2 Tablespoons of Sesame Oil

2 Medium Red Onions (roughly chopped)

2 Cloves of Crushed Garlic

2 Medium Zucchini's (large diced)

1/2 Butternut Pumpkin (diced)

2 Green Apples (cubed)

1/2 Red Capsicum

1 Cup Organic Sultanas (no added sugar or sulphates)

1/2 Cup of Crushed Raspberries

2 Tablespoons Lemon Juice

1 Cup of Water

1 Teaspoon of Salt

1 Small Nub of Ginger (finely diced)

1 Desert spoon of Cumin

1 Teaspoon of Coriander Seeds ( crushed)

1 Teaspoon of Cinnamon

1 Teaspoon of Fennel Seeds

2 Teaspoons of ground Tumeric or a small nub of fresh tumeric

1 Teaspoon of Ground Pepper

1 Teaspoon of Cardamon

1/2 Teaspoon of Cloves

1 Cup of Cashews

1/2 Cup of Shredded Coconut (no sulphates)

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METHOD

 

In a large mortar & pestle place cumin, cinnamon, fennel seeds, tumeric,, cardamon, cloves, ginger, 1/2 sesame oil and garlic. Grind and pound all ingredients until fragrant and minced.  In a deep sided pan or wok, saute' onions and garlic for 10 minutes.  Add the spices from the mortar & pestle and stir until fragrant (30 seconds).  Add zucchini, pumpkin and water simmering covered for 10 minutes.  Stir in apples, capsicum, sultanas and salt.  Simmer covered for a further 30 minutes or until fruit and vegetables are tender.  Finally add raspberry and lemon juice.  Simmer for a further 5 minutes.  Serve sprinkled with shredded coconut and cashews.