Cape Malay vegetarian curry

1. 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. 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. 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. 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. 5

   Meanwhile, cook the rice according to the packet instructions.

6. 6

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

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.