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Cape Malay Vegetable Curry

Cape Malay Vegetable Curry
3.7 74 ratings
Prep. 20 min
Total 35 min
4 portions
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Ingredients

Curry Powder
  • ground turmeric
    1 Tbsp
  • cloves
    1 tsp
  • dried fennel seeds
    1 tsp
  • black mustard seeds
    1 tsp
  • cumin seeds
    1 tsp
  • coriander seeds
    1 tsp
  • ground ginger
    1 tsp
  • black peppercorns
    ½ tsp
  • cardamom pods seeds only
    4
  • dried curry leaves
    4
  • cinnamon stick
    1
  • dried red chilli
    1
Curry
  • olive oil
    10 g
  • red onions quartered
    100 g
  • red pepper quartered
    1
  • yellow pepper quartered
    1
  • garlic cloves
    2
  • cauliflower cut in florets (3-4 cm)
    400 g
  • fine green beans halved
    75 g
  • fine sea salt plus extra to taste
    1 tsp
  • ground black pepper plus extra to taste
    ¼ tsp
  • tinned chickpeas rinsed, drained, (1 x 400 g tin)
    240 g
  • boiling water plus extra for cooking rice
    300 g
  • dried apricots sliced then soaked in warm water for 10 minutes
    50 g
  • long grain rice (10-12 minutes cooking time), rinsed
    200 g
  • mango chutney (see tip)
    1 heaped Tbsp
  • flatbreads for serving (see tip)
    4

Difficulty

easy

Nutrition per 1 portion

Sodium 680 mg
Protein 15 g
Calories 2161 kJ / 513 kcal
Fat 12 g
Saturated Fat 4 g
Carbohydrates 84 g

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