Recipe: Vegetable Curry and Sweet Spiced Apricot Chutney for Peggy

"This curry is delicious served with palin or spiced rice and, if there's any left over, it tatste even better the next day."

Vegetable Curry

1 onion, peeled
walnut sized oiece of fresh ginger
2 garlic cloves, peeled
2 Tbl. ground nut oil (I have no idea what this would be unless it would be peanut or walnut oil?? You could probably just use canola oil??!?)
2 tsp. each ground coriander and cumin
1 Tsp. each ground tumeric, fenugreek and cinnamon
3 pounds mixed vegetables, such as carrots, potatoes, cauliflower and green beans, trimmed and peeled as necessary, then cut into pieces
3 1/2 c. water or vegetable stock
Salt and freshly ground black pepper
Garnish with fresh coriander (cilantro)

Cut onion and unpeeled gingerroot into chunks and put into a blender or food processor with the garlic. Whizz to a puree.
Heat the oil in a large saucepan and put in the onion mixture. Cook gently for 5 minutes, the stir in the spices and cook for a minute or two longer.
Add the vegetables to the pan and stir over the heat until they are well coated.
Add the water or vegetable stock and 2 tsp. salt. Bring to a boil, then simmer for about 30 minutes or until all the vegetables are tender and the liquid has reduced and thickened slightly.
Check the seasoning then serve garnished with chopped coriander.

Suggestions for Side Dishes for Curries

Roasted peanuts or cashew nuts
Macadamia nuts
Sliced tomatoes
Mango chutney or pickle
Lime pickle
Sliced bananas
Desicated coconut
Sliced cucumbers in plain yogurt or Raita
Nuts and Raisins
Chopped celery and red pepper
Diced apple
Sweet Spiced Apricot Chutney (recipe follows)

Sweet Spiced Apricot Chutney (I have included this recipe because it sounded so good:-) However you probably don't want to get into canning which this requires. I think I would be tempted to make 1/3 of the recipe and chill it in the refrigerator to take chilled to the potluck, to serve with the curry:-)

4 pounds fresh apricots or 1 1/2 pounds dried apricots, soaked in water overnight, then drained
2 small cooking apples peeled, cored and chopped
3/4 c. raisins
2 1/2 c. distilled white vinegar
1 1/2c. granulated or raw light brown sugar
1 Tbl. ground ginger
3 garlic cloves, crushed
1 tsp. freshly grated nutmeg
1/4 tsp. cayenne
1 tsp. salt

Put all the ingredients into a large saucepan
Bring to a boil, then cook gently, stirring occasionally for about 1 1/2 hours, until the mixture is thick and no excess liquid appears when it is patted with a spoon.
Spoon the mixture into warmed, sterilized jars and cover immediately, with air tight, vinegar-proof tops. Label when cold. Stor in a cool dry place.