Cape Malay Curry with Turmeric Cinnamon Rice

For the spice blend:

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. chile powder

2 tsp. paprika

1 tsp. curry powder

1 tsp. ground cinnamon

Β½ tsp. kosher salt

Β½ tsp. turmeric

ΒΌ tsp. black pepper

For the rice:

2 cups brown rice

1 tsp. cinnamon

Β½ tsp. kosher salt

Β½ tsp. ground turmeric

3 Β½ cups water

For the soy curls:

1 bag Butler Soy Curls

1 tsp. garlic powder

1 tsp. paprika

Β½ tsp. kosher salt

ΒΌ tsp. black pepper

2 Tbs. vegetable or coconut oil

For the stew:

1 Tbs. vegetable or coconut oil

1 onion, chopped

3 garlic cloves, minced

1-inch fresh ginger, grated

2 bell peppers, chopped

2 potatoes, chopped

Β½ lb. green beans, chopped

1 Β½ cups diced tomatoes

1/3 cup dried apricots, chopped

Β½ cup apricot preserves

1 Tbs. red wine vinegar

2-3 cups vegetable broth

2 Tbs. fresh parsley, chopped

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

To make the rice: add the rice to a small saucepan. Mix in the turmeric, cinnamon and salt. Add the water. 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 minutes until the water is absorbed. Turn off the heat and allow the rice to sit for 10 minutes. Uncover and stir. Taste for seasoning adjustments.

To make the soy curls: empty the bag into a large bowl and cover the soy curls with hot water or broth. Let sit for 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, up to 10 minutes or until the soy curls are all brown and crisp. Add more oil if you need it. Transfer to a bowl and set aside. Try not to munch on too many. Good luck with that.

To make the stew: in the same pan, heat the oil and saute the onion until softened and translucent, about 6 minutes. Add the garlic and ginger and toss to coat the onions. Add the bell peppers, potatoes and green beans and cook until the veggies are softened, about 8 minutes or so. 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.

Add the broth, 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. If you need more liquid, add more broth or water.

Taste for seasoning adjustments. Serve over the rice and garnish with parsley, if desired.

Instructions

To make the spice blend:
combine all spices in a bowl, mix well and set aside.
To make the rice:
add the rice to a small saucepan. Mix in the turmeric, cinnamon and salt. Add the water. 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 minutes until the water is absorbed. Turn off the heat and allow the rice to sit for 10 minutes. Uncover and stir. Taste for seasoning adjustments.
To make the soy curls:
empty the bag into a large bowl and cover the soy curls with hot water or broth. Let sit for 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, up to 10 minutes or until the soy curls are all brown and crisp. Add more oil if you need it. Transfer to a bowl and set aside. Try not to munch on too many.
To make the stew:
in the same pan, heat the oil and saute the onion until softened and translucent, about 6 minutes. Add the garlic and ginger and toss to coat the onions. Add the bell peppers, potatoes and green beans and cook until the veggies are softened, about 8 minutes or so. 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. Add the broth, 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. If you need more liquid, add more broth or water. Taste for seasoning adjustments. Serve over the rice and garnish with parsley, if desired.

Enjoy !!!

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