Cape Malay Vegetable Curry
Main Dish • Lentils, Potatoes, Spices, Vegetable
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Ingredients
- LENTILS
- 1 cup cooked brown or green lentils
- (or ½ cup dry, cooked separately)
- VEGETABLES
- 2 large potatoes, peeled and cubed
- 2 carrots, sliced
- 1 cup cauliflower florets
- 1 cup green beans, cut into short lengths
- 1 red bell pepper, sliced (optional)
- AROMATICS & BASE
- 2 Tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 tomatoes, chopped
- 2 Tbsp tomato paste
- SPICES
- 1½ Tbsp Cape Malay curry powder (or mild curry powder)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 cinnamon stick
- 2 cloves
- 1 bay leaf
- SWEET & TANGY
- 2 Tbsp apricot jam or fruit chutney
- 1 Tbsp red wine vinegar
- LIQUID & SEASONING
- 2½ cups vegetable stock or water
- Salt & black pepper, to taste
- GARNISH
- Fresh coriander (cilantro), chopped
Directions
- Heat oil in a large pot over medium heat.
- Add onion and cook 8–10 minutes until soft and lightly golden.
- Stir in garlic and ginger; cook 1 minute until fragrant.
- Add curry powder, coriander, cumin, turmeric, cinnamon, cloves, and bay leaf. Stir 1 minute to bloom spices.
- Add tomatoes and tomato paste; cook 5–7 minutes until thickened.
- Add potatoes and carrots. Pour in stock to just cover vegetables. Simmer 10 minutes.
- Add cauliflower, green beans, and bell pepper (if using). Simmer 10–15 minutes until vegetables are tender.
- Stir in cooked lentils, apricot jam (or chutney), and vinegar. Simmer 5 minutes.
- Season to taste. Remove whole spices.
- Garnish with fresh coriander and serve hot.
Notes
- SERVING SUGGESTIONS
- Serve with Cape Malay yellow rice
- Pair with roti or flatbread
- Add sambals or chutney on the side
- NOTES
- Lentils provide body while keeping the curry brothy
- Brown or green lentils hold their shape best
- Mild, aromatic, and gently sweet — not spicy
