Cape Malay vegetarian curry


A tangy, South African-inspired vegan curry that will go down a storm at any table.



  1. 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.

  2. Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside.

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

  4. 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 10–15 minutes, or until soft.

  5. Meanwhile, cook the rice according to the packet instructions.

  6. Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads.