Cape Malay Vegetable Curry
TM5 TM6

Cape Malay Vegetable Curry

Ingredients

Curry Powder

  • 1 Tbsp ground turmeric
  • 1 tsp cloves
  • 1 tsp dried fennel seeds
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground ginger
  • ½ tsp black peppercorns
  • 4 cardamom pods, seeds only
  • 4 dried curry leaves
  • 1 cinnamon stick
  • 1 dried red chilli

Curry

  • 10 g olive oil
  • 100 g red onions, quartered
  • 1 red pepper, quartered
  • 1 yellow pepper, quartered
  • 2 garlic cloves
  • 400 g cauliflower, cut in florets (3-4 cm)
  • 75 g fine green beans, halved
  • 1 tsp fine sea salt, plus extra to taste
  • ¼ tsp ground black pepper, plus extra to taste
  • 240 g tinned chickpeas, rinsed, drained, (1 x 400 g tin)
  • 300 g boiling water, plus extra for cooking rice
  • 50 g dried apricots, sliced then soaked in warm water for 10 minutes
  • 200 g long grain rice (10-12 minutes cooking time), rinsed
  • 1 heaped Tbsp mango chutney (see tip)
  • 4 flatbreads, for serving (see tip)

Nutrition
per 1 portion
Calories
2161 kJ / 513 kcal
Protein
15 g
Carbohydrates
84 g
Fat
12 g

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