Cape Malay curry

The spices used in Cape Malay curry are similar to those in Indian curry, but used differently. They are not ground fine, like they are in Indian curry. Cape Malay Curry uses the whole form of each spice, which are removed after the sauce is cooked. The result, a lighter, brighter, milder curry than most people are used to.

Recipe

  • Ingredients (serves 2-3)

    • Spices
      • 1 teaspoon fennel seeds
      • 1 teaspoon cumin seeds
      • ½ teaspoon turmeric
      • Salt and ground black pepper
    • 30ml cooking oil
    • 2 medium yellow onions, chopped
    • 100-gram piece of fresh ginger, cut into 5 pieces
    • 4 medium garlic cloves, minced
    • 2 serrano chilies, stemmed and halved lengthwise
    • 500 ml vegetable broth
    • 500 ml cherry tomatoes, or mushrooms or baby marrows, cut into small pieces
    • Two cinnamon sticks
    • 2 bay leaves
    • VERO Flame Grilled plant-based chunks
    • 1/2 kg potatoes, cut into cubes
    • 200-300 grams of basmati or jasmine rice
    • 30ml lemon juice (from 1 lemon)
    • Fresh coriander leaves, torn
    • Dried chilli flakes

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      Tip: for variation, use the VERO Smoky Barbeque or Spicy Chilli plant-based kebabs (remove chunks from skewers).

  • Preparation (45 minutes)

    • Mix spices together: whole fennel and cumin seeds, turmeric, salt and pepper.
    • Heat cooking oil in a large pan, and add the two chopped onions.
    • Cook the onions for 8 to 10 minutes until they are lightly browned.
    • Add the chopped garlic, two halved serrano chili peppers, and the fresh ginger pieces.
    • Add about 500 ml of vegetable broth and the cherry tomatoes or mushrooms or baby marrows, along with two whole cinnamon sticks, two bay leaves and the spice mixture prepared earlier.
    • Add the VERO Flame Grilled chunks to the pan making sure that they are covered with the liquid.
    • Bring the liquid to a simmer, cover and cook for 10 minutes.
    • Stir in about half a kilogram of potatoes, cut into small pieces.
    • Cover the pan again and return to a simmer. Cook until the potatoes are soft, another 15-20 minutes.
    • In the meantime, cook the rice in salted water for 15-20 minutes.
    • Remove the ginger, cinnamon sticks, bay leaves and chili halves from the curry. Continue to simmer over medium heat for another 5 minutes.
    • Stir in juice from one lemon, then taste the mixture and add additional salt and pepper if needed.
    • Add the rice to a serving bowl, and pour the curry mixture over the rice and add fresh coriander & chilli flakes on top.