Cape Malay vegetarian curry
- 1 tsp cloves
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 4 cardamom pods, seeds only
- ½ tsp black peppercorns
- 1 tsp ground cumin
- 1 dried red chilli
- 1 tsp coriander seeds
- 1 tbsp ground turmeric
- 1 cinnamon stick
- 1 tsp ground ginger
- 4 curry leaves
- handful dried apricots
- 1 tbsp olive oil
- 1 red onion, roughly chopped
- 1 red pepper, seeds removed, roughly chopped
- 1 yellow pepper, seeds removed, roughly chopped
- 2 garlic cloves, finely chopped
- 1 small cauliflower, cut into bite-sized pieces
- 400g tin chickpeas, drained and rinsed
- handful green beans, roughly chopped
- 1 heaped tbsp peach chutney
- 2 tbsp roughly chopped parsley
- 320g/11oz long-grain rice, to serve
- 4 flatbreads, to serve
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.
Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside.
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.
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.
Meanwhile, cook the rice according to the packet instructions.
Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads.