, , , , ,

While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage Salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

Adapted from Sundays at Moosewood Restaurant.


  • 4 cups onion, coarsely chopped**
  • 2 tbsp peanut oil
  • 4-5 cloves of garlic, minced
  • 1 tbsp ginger, peeled and freshly minced or grated
  • 1 1/2 tbsp ground cumin seeds
  • 1 1/2 tbsp ground coriander seeds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground fennel seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 cup water
  • 2 medium zucchini, quartered lengthwise and sliced**
  • 1 medium bunch collard greens, stems and middle spine removed, chopped*
  • 2 cups green or yellow beans**
  • 2 firm apples, cored and cubed
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 1/4-1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 6 cups cooked brown rice
  • 1 cup roasted peanuts, chopped
  • 2 bananas


  1. Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.
  2. Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.
  3. Serve on a bed of brown rice, topped with peanuts and sliced bananas.