South African Cape Malay curry came about when Indonesian immigrants settled in Cape Malay in the 17th century. This curry is a combination of fragrant Indonesian spices like cinnamon, turmeric, cardamom, and coriander, and the dried fruits and sweet flavours that are indicative of African tagines and slow-cooked dishes.
I’ve made this curry using lamb before, and you can Click Here to give it a whirl, but this time I decided to try an all-veg version using a medley of fresh, tender vegetables that work so well with these flavours. I’ve also tweaked the curry sauce ingredients slightly but this version is just as delicious! You can also substitute either of these wonderful recipes with chicken or fish for another take.
Spices used in this recipe
Curry South African Cape Malay – Mild
The South African Cape Malay curry was originally created in the early 17th century from the influence of the Indonesian immigrants who settled there. This curry is characterised by the combination of sweet spices like cinnamon and savoury spices such as cardamom. This distinctive authentic curry it is full bodied and rich and is often made with coconut milk. It is a mild and curry and is highly aromatic, making it suitable for all the family.
Place a heavy-based pot on medium heat with a drizzle of oil. When hot, add your diced onion and saute for 3-4 mins until nice and soft. Add in your garlic and Cape Malay spice blend and saute for a further minute until nice and fragrant.
Add in your vegetables and toss to coat in the spice mix, followed by your vinegar, stock, chutney, apricots, and a good pinch of salt and pepper. Bring the pot to a simmer then reduce to low and leave to cook for 15 mins, until the veg is cooked through and the sauce is nice and fragrant.
Serve with fluffy rice, flatbread, some plain yoghurt, and enjoy!