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Spicy South African Curry

From Celia Brooks-Brown, Sky Taste
Serves 4 - 6

6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 tsp salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained
To serve:
Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges

1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.

2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.

3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges