Cape Malay Curry

This dish is representative of South Africa’s diverse cuisine. It is often served with Sambal,
an Indonesian chili sauce indicative of the diverse cultures that contribute to South African
cuisine.

Ingredients:

 1/4 cup low sodium vegetable broth

 1 tablespoon She Did That Food (SDTF) Cape Malay Curry Powder or curry powder
of Choice
 1 medium onion diced
 1-2 tablespoons ginger (per your taste) minced
 3 cloves garlic minced
 3 bay leaves
 1 can of chickpeas drained and rinsed
 2 cups vegetable broth
 1/3 cup dried apricots chopped
 1/2-1 teaspoon salt
 2 teaspoons red wine vinegar

Instructions:

1. Heat pot on medium heat. Add SDTF Cape Malay Style Curry with vegetable broth,
cook for 15-30 seconds constantly stirring to avoid burning the curry.
2. Add onions and cook until the onion is translucent.  Add garlic, bay leaves, and
ginger. Cook for about 30 seconds. Add chickpeas, broth, apricots, and 1/2 teaspoon
of salt, and vinegar.
3. Simmer for 30 minutes.  Taste and add salt if needed. Serve with rice or a flatbread
such as roti or naan.

Recipe Source: Fiona B. Lewis, DrPH, RDN, LDN

Founder of SHE DID THAT_FOOD®

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