Cape Malay vegetarian curry

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 320g/11oz rice
  • 1 tsp cloves
  • 1 tsp fennel seeds
  • 1 tsp black mustard seeds
  • 4 cardamom pods, seeds only
  • 1/2 tsp black peppercorns
  • 1 tsp ground cumin
  • 1 dried red chilli
  • 1 tsp coriander seeds
  • 1 tbsp ground turmeric
  • 1 whole cinnamon stick
  • 1 tsp ground ginger
  • 4 curry leaves
  • 1 handful of dried apricots
  • 1 tbsp olive oil
  • 1 red onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 small cauliflower, trimmed and cut into bite-sized pieces
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 handful green beans, roughly diced
  • 1 heaped tbsp peach chutney
  • 2 tbsp roughly chopped parsley
  • 4 flatbreads, to serve

Method

  1. Cook the rice to packet instructions.

  2. Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use.

  3. Place the apricots in a bowl of warm water for 10 minutes or until rehydrated. Drain, cut into small slices and set aside.

  4. Place the oil in a frying pan set over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes or until soft.

  5. Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully, pour in a little boiling water and simmer for about 10–15 minutes or until soft. Stir in the apricots and chutney and sprinkle over the parsley.

  6. Serve with the rice and flatbreads.

Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!