Cape Malay Vegetable Curry

Curry Powder

• 1 Tbsp ground turmeric
• 1 tsp cloves
• 1 tsp dried fennel seeds
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground ginger
• ½ tsp black peppercorns
• 4 cardamom pods, seeds only
• 4 dried curry leaves
• 1 cinnamon stick
• 1 dried red chilli

Curry

• 10 g olive oil
• 100 g red onions, quartered
• 1 red pepper, quartered
• 1 yellow pepper, quartered
• 2 garlic cloves
• 400 g cauliflower, cut in florets (3-4 cm)
• 75 g fine green beans, halved
• 1 tsp fine sea salt, plus extra to taste
• ¼ tsp ground black pepper, plus extra to taste
• 240 g tinned chickpeas, rinsed, drained, (1 x 400 g tin)
• 300 g boiling water, plus extra for cooking rice
• 50 g dried apricots, sliced then soaked in warm water for 10 minutes
• 200 g long grain rice (10-12 minutes cooking time), rinsed
• 1 heaped Tbsp mango chutney (see tip)
• 4 flatbreads, for serving (see tip)