4 cups coarsely chopped onions
2 Tbs peanut oil
2 garlic cloves, minced
1 tsp grated fresh ginger
1 1/2 Tbs ground cumin seeds
1 1/2 Tbs ground coriander seeds
1 1/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne
1/2 tsp ground fennel seeds
1/4 tsp black cardamom
1/4 tsp ground cloves
2 medium zucchini, quartered and sliced
1 1/2 cups water
1 cup green beans
2 firm, tart apples -- cored and
cubed
1/2 red bell pepper
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup strawberry conserve
fresh lemon juice


Saut‚ the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger and curry spices and continue to saut‚, stirring constantly for 3 minutes.
Add the zucchini and water and stir well so that the spices won't stick to the pot. Cover and simmer for 10 minutes. Mix in the green beans, apple, peppers and dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking. When the fruit and vegetables are quite tender, stir in the raisins, the conserve and the lemon juice. Taste and 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 and banana.
Source: "Sundays at Moosewood Restaurant Cookbook"