Cape Malay Curry with Turmeric Cinnamon Rice

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The other day I was doing research for an article on how to cook with African flavors. That’s one of the hot food trends this year and I couldn’t be more excited. I love the bold flavors of African cuisine and it’s so diverse from region to region, that I know there are a lot of new and delicious recipes coming!

Até agora, I think the only African recipe on the blog is my Ethiopian Beans, Greens and Quinoa Stew so it’s time to get busy and add some more. I’m starting with this Cape Malay Curry with Turmeric Cinnamon Rice which is a South African recipe.

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Southern African cuisine is known as “rainbow cuisine” because it is a blend of many cultures and their influences. When slaves from India and Indonesia were brought to Cape Town, South Africa in the 17º-century, their influence resulted in curry dishes that combine sweet flavors of dried fruits (especially apricots), cinnamon and ginger with spicier garlic, onions and chiles. These are now known as Cape Malay Curry dishes.

Geralmente, this stew is made with meat – lamb, mutton or beef. My compassionate version uses Butler Foods Soy Curls but you could use tofu or seitan to make it. Or keep it all veggies – whatever you choose. The sauce is the star here.

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The spice blend is filled with bold flavors but it’s not really spicy. If you want it spicier, add some cayenne to it or use a spicy curry powder. I needed to keep it on the mild/medium side for everyone to enjoy it. You could also add fresh chiles to the veggies. Another spicy option is to add something spicy to the soy curls but I like to keep them somewhat neutral so the sauce is the center of flavor.

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The stew can have whatever veggies you want. I’ve seen the recipes with just peppers and onions and with potatoes. I added green beans because I always need to up the green factor.

The seasoning blend brings for the spice, the vinegar brings the acid and the apricots and apricot preserves brings the sweet for a perfect balance of flavors.

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Even though it’s all going down over the rice, lately I can’t leave the rice plain. It needs to have its own flavor. I added turmeric and cinnamon to the brown rice and it was so delicious, I could have just eaten a bowl of that alone.

The Cape Malay Curry with Turmeric Cinnamon Rice was amazing. Spicy, sweet and filled with soy curls. Warm and comforting for a perfect winter’s meal. What more could you want?

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This was a fun trip to South Africa and I’m excited to keep traveling to other African regions without ever leaving my kitchen. Desfrutar!

Cape Malay Curry with Turmeric Cinnamon Rice

Cape Malay Curry (30)

GF

Para a mistura de especiarias:

2 TSP. cominho em pó

2 TSP. coentro em pó

2 TSP. chile em pó

2 TSP. páprica

1 TSP. caril em pó

1 TSP. canela em pó

½ colher de chá. sal kosher

½ colher de chá. curcuma

¼ colher de chá. pimenta preta

Para o arroz:

2 xícaras de arroz integral

1 TSP. canela

½ colher de chá. sal kosher

½ colher de chá. cúrcuma em pó

3 ½ xícaras de água

Para os cachos de soja:

1 saco Butler Soy Curls

1 TSP. alho em pó

1 TSP. páprica

½ colher de chá. sal kosher

¼ colher de chá. pimenta preta

2 Tbs. vegetable or coconut oil

For the stew:

1 Tbs. vegetable or coconut oil

1 cebola, chopped

3 dentes de alho, picado

1-polegada de gengibre fresco, ralado

2 pimentões, chopped

2 batatas, chopped

½ lb. vagens, chopped

1 ½ cups diced tomatoes

1/3 cup dried apricots, chopped

½ cup apricot preserves

1 Tbs. vinagre de vinho tinto

2-3 caldo copos vegetal

2 Tbs. salsa fresca, chopped

To make the spice blend: combine all spices in a bowl, mix well and set aside.

Para fazer com que o arroz: add the rice to a small saucepan. Mix in the turmeric, cinnamon and salt. Adicione a água. 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 minutos, até que a água é absorvida. Turn off the heat and allow the rice to sit for 10 atas. Uncover and stir. Gosto de ajustes tempero.

Para fazer com que os cachos de soja: empty the bag into a large bowl and cover the soy curls with hot water or broth. Deixe descansar por 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 saute 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, até 10 minutes or until the soy curls are all brown and crisp. Add more oil if you need it. Transfira para uma tigela e reserve. Tente não arrebentar a muitos. Boa sorte com isso.

To make the stew: in the same pan, heat the oil and saute the onion until softened and translucent, sobre 6 atas. Add the garlic and ginger and toss to coat the onions. Adicione os pimentões, potatoes and green beans and cook until the veggies are softened, sobre 8 minutos, ou então. Sprinkle in the spice blend and toss to coat all the veggies.

When the veggies 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.

Adicionar o caldo, 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 veggies are cooked and the flavors have married. Se você precisa de mais líquido, add more broth or water.

Gosto de ajustes tempero. Serve over the rice and garnish with parsley, se se desejar.

Cape Malay Curry (31)

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

Cape Malay Curry with Turmeric Cinnamon Rice
Autor: 
Tipo de receita: Entrada; Ensopado
Cozinha: South African
 
Instruções
  1. To make the spice blend:
  2. combine all spices in a bowl, mix well and set aside.
  3. Para fazer com que o arroz:
  4. add the rice to a small saucepan. Mix in the turmeric, cinnamon and salt. Adicione a água. 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 minutos, até que a água é absorvida. Turn off the heat and allow the rice to sit for 10 atas. Uncover and stir. Gosto de ajustes tempero.
  5. Para fazer com que os cachos de soja:
  6. empty the bag into a large bowl and cover the soy curls with hot water or broth. Deixe descansar por 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.
  7. Heat a deep saute 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, até 10 minutes or until the soy curls are all brown and crisp. Add more oil if you need it. Transfira para uma tigela e reserve. Tente não arrebentar a muitos.
  8. To make the stew:
  9. in the same pan, heat the oil and saute the onion until softened and translucent, sobre 6 atas. Add the garlic and ginger and toss to coat the onions. Adicione os pimentões, potatoes and green beans and cook until the veggies are softened, sobre 8 minutos, ou então. Sprinkle in the spice blend and toss to coat all the veggies.
  10. When the veggies 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. Adicionar o caldo, enough to cover everything (you want to use more than you need because soy curls absorb it quickly) and bring it to a boil.
  11. Reduce the heat to medium-low and let the stew simmer for about 15 minutes until all the veggies are cooked and the flavors have married. Se você precisa de mais líquido, add more broth or water. Gosto de ajustes tempero. Serve over the rice and garnish with parsley, se se desejar.

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