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.
4 tablespoons vegetable oil
2 yellow onions, diced
1-inch ginger, minced
2 cloves garlic, minced
1 tablespoon curry powder
2 teaspoons salt
½ teaspoon turmeric
1 teaspoon each of cinnamon, cumin, fennel seeds
2 apples, finely diced
2 carrots, sliced and cubed
2 tomatoes, diced
1- 15 ounce can of cooked Chick Peas (Garbanzo Beans), drained and rinsed
½ cup vegetable stock
1 tablespoon lemon juice
1/3 cup raisins
2 tablespoons parsley, finely chopped (to garnish)
1 1 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.
2 Once onions are translucent, add all the spices including salt. Stir for an additional 3 minutes.
3 Stir in apples for a minute, then add carrots and stir for another minute and then stir the tomatoes in. Let cook for a few minutes.
4 Stir in the garbanzo beans and vegetable stock, bringing mixture to a boil.
5 Once boiling, lower heat and simmer covered for 20 minutes. Add lemon juice and raisins and simmer for another 10 minutes.
6 When done, serve garnished with parsley.