What gives this Cape Malay Curry its unique sweet and savory flavor?

The stew's distinctive flavor comes from a custom blend of spices, fresh ginger, and the inclusion of both dried apricots and apricot preserves, balanced with red wine vinegar.

Can I use white rice instead of brown rice for the turmeric cinnamon rice?

While the recipe specifies brown rice, you could substitute white rice, but be aware that cooking times and water ratios will need to be adjusted accordingly for best results.

Can I make the spice blend ahead of time for this curry?

Yes, you can combine all the ground cumin, coriander, chile powder, paprika, curry powder, cinnamon, salt, turmeric, and black pepper in a bowl, mix well, and store it for later use.

How should I store leftover Cape Malay Curry and rice?

Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 3-4 days. This hearty dish should also freeze well for longer storage.

10.1K Views 11 years ago

Cape Malay Curry With Turmeric Cinnamon Rice
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

Order with Instacart Download Our App

Vegan Cape Malay Curry, rich with crispy soy curls, vegetables, and apricots, served with fragrant turmeric cinnamon brown rice in a bowl.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Cape Malay Curry With Turmeric Cinnamon Rice [Vegan]

2828

Dairy Free

Savor the flavors of South Africa without ever leaving your kitchen! This dish is spicy, but not hot, and the sweetness of the apricot preserves only serves to balance everything out. Adding turmeric and cinnamon to the rice takes everything to the next level. Any vegetables are suited to this... Read More

Ingredients You Need for Cape Malay Curry With Turmeric Cinnamon Rice [Vegan]

For the Spice Blend:

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chile powder
2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/2teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper

For the Rice:

2 cups brown rice
1 teaspoon cinnamon
1/2teaspoon kosher salt
1/2 teaspoon ground turmeric
3 1/2 cups water

For the Soy Curls:

1 8-ounce bag soy curls
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons vegetable or coconut oil

For the Stew:

1 tablespoons vegetable or coconut oil
1 onion, chopped
3 garlic cloves, minced
1-inch fresh ginger, grated
2 bell peppers, chopped
2 potatoes, chopped
1/2 pound green beans, chopped
1 1/2 cups diced tomatoes
1/3 cup dried apricots, chopped
1/2 cup apricot preserves
1 tablespoons red wine vinegar
2-3 cups vegetable broth
2 tablespoons fresh parsley, chopped

Order with Instacart Download Our App

How to Prepare Cape Malay Curry With Turmeric Cinnamon Rice [Vegan]

To Make the Spice Blend:

Combine all spices in a bowl, mix well, and set aside.

To Make the Rice:

Add the rice to a small saucepan. Mix in the turmeric, cinnamon, and salt. Add the water. Cover the pan and bring to a boil over medium-high heat.
When it boils, uncover the pan, stir the rice once, reduce the heat to low and put the cover back on. Let the rice cook for 40 minutes until the water is absorbed. Turn off the heat and allow the rice to sit for 10 minutes. Uncover and stir. Taste for seasoning adjustments.

To Make the Soy Curls:

Empty the bag into a large bowl and cover the soy curls with hot water or broth. Let sit for 10 minutes to rehydrate. Drain and gently squeeze all the liquid out of the soy curls. Pat dry and toss the soy curls in the seasoning.
Heat a deep sauté pan over medium-high heat and add one tablespoon of the oil. Add the soy curls in a single layer and let cook for at least 5 minutes before flipping. You want them to get brown and crisp. Then flip and continue cooking, up to 10 minutes or until the soy curls are all brown and crisp. Add more oil if you need it. Transfer to a bowl and set aside.

To Make the Stew:

In the same pan, heat the oil and sauté the onion until softened and translucent, about 6 minutes. Add the garlic and ginger and toss to coat the onions. Add the bell peppers, potatoes, and green beans and cook until the veggies are softened, about 8 minutes or so. Sprinkle in the spice blend and toss to coat all the vegetables.
When the vegetables are tender, stir in the diced tomatoes and the dried apricots. Add the soy curls back into the pan and toss. Stir in the apricot preserves and red wine vinegar.
Add the broth, enough to cover everything (you want to use more than you need because soy curls absorb it quickly) and bring it to a boil. Reduce the heat to medium-low and let the stew simmer for about 15 minutes until all the vegetables are cooked and the flavors have married. If you need more liquid, add more broth or water.
Taste for seasoning adjustments. Serve over the rice and garnish with parsley, if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.