Cape Malay vegetarian curry

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4


By Matt Tebbutt
From Saturday Kitchen


  • 320g/11oz rice
  • 1 tsp cloves
  • 1 tsp fennel seeds
  • 1 tsp black mustard seeds
  • 4 cardamom pods, seeds only
  • 1/2 tsp black peppercorns
  • 1 tsp ground cumin
  • 1 dried red chilli
  • 1 tsp coriander seeds
  • 1 tbsp ground turmeric
  • 1 whole cinnamon stick
  • 1 tsp ground ginger
  • 4 curry leaves
  • 1 handful of dried apricots
  • 1 tbsp olive oil
  • 1 red onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 small cauliflower, trimmed and cut into bite-sized pieces
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 handful green beans, roughly diced
  • 1 heaped tbsp peach chutney
  • 2 tbsp roughly chopped parsley
  • 4 flatbreads, to serve


  1. Cook the rice to packet instructions.

  2. 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.

  3. Place the apricots in a bowl of warm water for 10 minutes or until rehydrated. Drain, cut into small slices and set aside.

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

  5. 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 about 10–15 minutes or until soft. Stir in the apricots and chutney and sprinkle over the parsley.

  6. Serve with the rice and flatbreads.