SOUTH AFRICAN BEAN CURRY ( V )

Place 6 dried apricots , 1/2 cup of sultanas or raisins  ( 80gm ) and 12 pitted prunes in a small saucepan and cover with 375ml  ( 1 and 1/2 cups ) boiling water .
Cover the pot and bring back to the boil.
Reduce the heat and simmer till the fruit is plump ( about 20 mins ).
Remove from heat , do not drain .
Heat 2 tbs of rice bran oil in a large saucepan over a medium heat .
Add 2 peeled and chopped onions , cook till tender .
1 tbs of minced garlic
1 small red chilli or 2 green chillies finely chopped with seeds .
1 dsp of minced ginger
1 green capsicum finely sliced
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of fennel seeds
1 cinnamon stick
Cook , stirring until fragrant , then add 1x 400gm can of red kidney beans .
Season with salt to taste .
Pour in the fruit with the cooking water .
Stirring , bring slowly to the boil and then reduce heat and simmer for 25 minutes , stirring frequently .
Taste and adjust seasoning if necessary .
Serve the curry mixed through with steamed brown rice .
Scatter over a few slices of banana and a sprinkle of chopped nuts .