Simple + Tasty Cape Malay Chicken Curry (Vegan)
Author: 
Recipe type: Vegan, Curry
Cuisine: Cape Malay
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 300 - 500g Soya Chicken / Quorn vegan savoury chicken pieces
  • 1 tin of tomatoes
  • 1 tin of beans (kidney, butterbeans, chickpeas)
  • 2 peeled + quartered potatoes, par-cooked (microwave is fastest)
  • 2 cups of peas (green, frozen)
  • 1 tablespoon vegetable oil
  • 1 cup water, if needed
  • 1 tablespoon Mrs Balls chutney (or sub with a tablespoon of sugar)
  • 1 tablesooon of vinegar
  • Salt to taste
  • 1 cup coriander / cilantro to garnish
  • CURRY PASTE:
  • 1 onion, chopped
  • 1 tablespoon of ginger and garlic paste combined
  • 1 teaspoon chili paste
  • 6 – 8 curry leaves (optional)
  • DRY SPICES:
  • 3 cardamom pods
  • 4 cinnamon sticks
  • 2 teaspoons masala curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
Instructions
  1. Start by parboiling or microwaving your peeled and quartered potatoes.
  2. Add chopped onion, ginger, garlic, chili and optional curry leaves to a blender / food processor to make a paste.
  3. Add paste to a saucepan with a tablespoon of vegetable oil, cook for about 3 minutes untill fragrant.
  4. Stir in the dry spices – cardamom, cinnamon sticks, masala curry powder, turmeric and cumin – and cook for another 3 – 5 minutes.
  5. Add the soya chicken or Quorn, coating thoroughly with the mixture.
  6. Add a tin of tomatoes (whole or diced) to the blender / processor to form a smooth liquid, then add to pot with a tablespoon of white spirit or apple cider vinegar. Add the chutney (or sugar), par-cooked potatoes and beans. Cook for another 10 minutes, or until potatoes are soft.
  7. Before serving stir in green peas to heat through, season with salt and sprinkle with freshly chopped cilantro.
Recipe by Swoontastic.com | Easy Vegan Recipes at https://www.swoontastic.com/cape-malay-chicken-curry-vegan/