Cape Malay Vegetable Curry

Ingredients

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• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Red Onion Red Onion 1 1
• Dried Apricots Dried Apricots 45g 1/4 cup
• Cauliflower Cauliflower 250g 2 & 1/2 cups
• Garlic Garlic 2 cloves 2 cloves
• Ginger Root Ginger Root 2cm coin 2cm coin
• Curry Powder Curry Powder 1 tbsp 1 tbsp
• Ground Turmeric Ground Turmeric 1 tsp 1 tsp
• Ground Cinnamon Ground Cinnamon 1 tsp 1 tsp
• Ground Cumin Ground Cumin 1 tsp 1 tsp
• Paprika Paprika 1 tsp 1 tsp
• Dried Cilantro Dried Coriander 1 tsp 1 tsp
• Ground Cloves Ground Cloves 1/4 tsp 1/4 tsp
• Red Wine Vinegar Red Wine Vinegar 1 tbsp 1 tbsp
• Chickpeas in Water Chickpeas in Water 400g 2 cups
• Baby Spinach Baby Spinach 150g 5 cups
• Vegetable Broth Vegetable Broth 250ml 1 cup
• Sea Salt Sea Salt pinch pinch

Instructions

1. 1.Heat olive oil in a pan over medium heat.
2. 2.Roughly chop onion, beans and apricots. Cut cauliflower into bite sized pieces. Grate or finely chop garlic and ginger.
3. 3.Combine spices in a bowl and set aside.
4. 4.
5. 5.Add onion to pan and saute for 5min, until soft and translucent.
6. 6.Add garlic and ginger and stir to combine.
7. 7.Add cauliflower and beans and cook for 5 to 10min until softened.
8. 8.Stir in spices and toast for 1 to 2min.
9. 9.Add chickpeas, apricots, vegetable broth and red wine vinegar, bring to boil and reduce to simmer for 25min, stirring occasionally.

Nutritional Information

• Calories:
  210
• Fat:
  5g
• Sodium:
  388mg
• Carbs:
  32g
• Sugar:
  10g
• Protein:
  12g