Cape Malay Vegetable Curry

Cape Malay Vegetable Curry

3.7 76 ratings

Prep. 20min

Total 35min

4 portions

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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