Categories: Curry, Main dish, African, Vegetarian, Ethnic 
      Yield: 6 servings 
  
      4 c  Coarsely chopped onions 
      2 tb Peanut oil 
      2    Garlic cloves, minced 
      1 ts Grated fresh ginger 
  1 1/2 tb Ground cumin seeds 
  1 1/2 tb Ground coriander seeds 
  1 1/2 ts Cinnamon 
      1 ts Turmeric 
    1/2 ts Cayenne 
    1/2 ts Ground fennel seeds 
    1/4 ts Black cardamom 
    1/4 ts Ground cloves 
      2 md Zucchini, quartered & sliced 
  1 1/2 c  Water 
      1 c  Green beans 
      2    Firm, tart apples, cored & 
           -- cubed 
    1/2    Red bell pepper 
      1 c  Chopped dried apricots 
    1/2 c  Raisins 
    1/2 c  Strawberry conserve 
           Fresh lemon juice 
  
  Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, 
  ginger & curry spices & continue to saute, stirring constantly for 3 
  minutes. 
   
  Add the zucchini & water & stir well so that the spices won't stick to the 
  pot.  Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers 
  & dried apricots. Simmer gently, covered for about 30 minutes. Stir 
  occasionally & add a little more water if needed to prevent sticking. When 
  the fruit & vegetables are quite tender, stir in the raisins, the conserve 
  & the lemon juice.  Taste & 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 & banana. 
   
  "Sundays at Moosewood Restaurant Cookbook"