Recipe by Vegetarian Hostess
This is an unusual twist on the classic curry dish, which has a sweet kick to it with fennel undertones. The raisins and carrots add a rich color and delightful taste that will satiate your palate. This dish comes from my mother in law, Shirley in South Africa where many African dishes have an Indian influence because they descended in the 19th century as indentured workers transported to work on the sugar plantations of Natal. The result is a fusion Indo-African dish, which is best served over basmati rice.
Top Review by UmmBinat
Good for DD1 (4 years old) and I. Mine was not as saucy as the photo. I used canola oil to be soy free, recipe#442889, sea salt to taste, a good canned tomato, plus the other ingredients. I served it with buttered white Basmati rice. Made for PAC Spring 12.
- 4 tablespoons vegetable oil
- 2 yellow onions, diced
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1⁄2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon fennel seed
- 2 apples, finely diced
- 2 carrots, sliced and cubed
- 2 tomatoes, diced
- 1 (15 ounce) canof cooked chickpeas, drained and rinsed (Garbanzo Beans)
- 1⁄2 cup vegetable stock
- 1 tablespoon lemon juice
- 1⁄3 cup raisins
- 2 tablespoons parsley, finely chopped (to garnish)
Directions See How It's Made
- Heat oil in a large pot over a medium high flame, add onions and stir for a few minutes. Add garlic, and ginger stirring to make sure mixture does not stick.
- Once onions are translucent, add all the spices including salt. Stir for an additional 3 minutes.
- Stir in apples for a minute, then add carrots and stir for another minute and then stir the tomatoes inches Let cook for a few minutes.
- Stir in the garbanzo beans and vegetable stock, bringing mixture to a boil.
- Once boiling, lower heat and simmer covered for 20 minutes. Add lemon juice and raisins and simmer for another 10 minutes.
- When done, serve garnished with parsley.