International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Fruit and Vegetable Curry
from Vegetarian Resource Center - Boston, USA

  • 4 c coarsely chopped onions
  • 2 T peanut or vegetable oil
  • 2 garlic cloves, minced
  • 1 t grated peeled ginger root
  • curry spices
  • 1.5 T ground cumin
  • 1.5 T ground coriander seeds
  • 1.5 t cinnamon
  • 1 t turmeric
  • .5 t cayenne or other ground dried red chilies
  • .5 t ground fennel seeds
  • .25 t ground cardamom
  • .25 t ground cloves
  • 2 medium zucchini, quartered lengthwise and sliced
  • 1.5 c water
  • 1 c cut green beans
  • 2 firm tart green pears or apples, cored and cubed
  • .5 red bell pepper, coarsely chopped
  • 1 c chopped dried apricots (unsulfered)
  • .5 c currants or raisins
  • .5 c apricot conserve
  • fresh lemon juice (optional)
  • 6 c cooked brown rice
  • 1 c raw or roasted peanuts
  • 2 bananas
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.

Add the zucc. & water, & stir conscientiously to keep the spices from sticking to the pan.
cover the pan & simmer for about 10 min.
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. when everything is quite tender, stir in the currants and the conserve. taste the curry *yum* and adjust the flavour as you please.
add cayenne or garam masala for spice, lemon juice for tartness, or conserves for sweetness.

Serve on rice, topped with peanuts and sliced bananas.