South African Curry and Rice (Vegan) - Swoontastic.com | Easy Vegan Recipes (2024)

Curry and rice is one of the many dee-lish dishes that make up South Africa’s layered culinary heritage. South Africa is a melting pot of cultures, where many traditional recipes have morphed, inspired by their neighbours, to create uniquely a South African flavour – and today’s vegan curry and rice does just that.

South Africa has both a vibrant Indian and Cape Malay community, which makes for loads of awesome and diverse food traditions.

This curry and rice is inspired by the traditional Cape Malay “Kerrie en Rys” (Curry and Rice), which is very similar to Keema Aloo (ground beef and potatoes), a traditional Indian dish.

The uniquely South African flavors include the addition of cardamom (known locally as elachi), cinannom and a dash of apricot-based chutney, for sweetness.

This curry is ready in 30 minutes, made in three quick and easy, yet distinct stages:

1. Creating and cooking a wet paste by blitzing up onion, ginger, garlic, chili and optional curry leaves.
2. Adding the dry spices – cardamom, cinnamon sticks, masala curry powder, turmeric andcumin
3. Coating the main ingredients such as beans, soya mince, TVP and potatoes in this aromatic creation, then simmering with some tinned tomatoes to create a delicious ‘gravy’.

In addition to the yellow rice, this meal is taken to the next level when served with sambals (chopped tomato, onion, cilantro / coriander leaves, and chili salad) and roti.

Tips for making this meal in a hurry:

• Keep a tub of ginger and garlic paste on hand for curry dishes. This saves you prep time, and means you can cook this meal spontaneously with most ingredients already stocked.
• Put your rice on the go first, so it cooks while you prep the rest.
• Par-cook your potatoes first. Either put on the boil when you start your rice, or cover and microwave for about 3 – 6 minutes on medium.

South African Curry and Rice Recipe

INGREDIENTS:

• 300g Soya Mince / TVP / lentils or a combination thereof
• 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)
• Salt to taste
• 1 cup coriander / cilantro to garnish

CURRY PASTE:

• 1 onion, chopped
• 1 tablespoon of ginger and garlic paste
• 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

RICE:

• 1 cup of rice
• 1 tablespoon of yellow rice spice
• 1/2 cup of brown lentils, rinsed

METHOD

1. Put rice, lentils and rice spice (or tumeric) on the boil. If you’re par boiling your potatoes, start this now, too.
2. Add chopped onion, ginger, garlic, chili and optional curry leaves to a blender / food processer to make a paste. Do not clean the blender yes, as you’ll be using it to blitz up the tomatoes in a bit.
3. Add 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 mince or TVP, 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. Add the chutney (or sugar), parcooked 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 and yellow lentil rice.

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