Afrikaans Curry Dish

Wash and halve the pepper, remove the seeds and cut into strips. Cut the corn on the cob into 1 cm slices and cook in boiling, salted water for about 40 minutes until soft. Clean the cauliflower and divide into florets. Cut the stalks into thin strips. Blanch by placing the cauliflower into boiling, salted water for 3 minutes, then immediately into cold water. Drain the cauliflower. Peel and halve the onions and cut into strips. Blanch the peas in boiling, salted water for 3 minutes, then place immediately into cold water and drain. Peel the carrot and cut into rings. Cut the zucchini into rings.

Heat the oil in a frying pan or large wok. Sauté the onions together with the garlic and ginger. Add the carrots and the zucchini and fry for about 3 minutes. Add 2 -3 tablespoons of vegetable stock if needed. Finely chop the dried apricots and add to the pan. Fry for a further 3 minutes until all the liquid has evaporated. Now add the remaining vegetables, the curry powder, the cinnamon sticks and fry briefly. Now pour in the vegetable stock, cover with a lid and simmer for a further 5 - 8 minutes.