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Cape Coconut Curry

cape coconut curry

Cape Coconut Curry

2/3 tablespoons vegetable oil
500 g Fry’s Vegan Chicken Strips (Frozen)
250 g dried apricots
1 onion, rough chopped
2 cloves garlic, rough chopped
1 inch/2.5cm piece of fresh root ginger, peeled and grated
10 curry leaves, shredded
7 crushed green cardamom pods
1 level teaspoon black mustard seeds
½ tsp each turmeric, ground coriander, red chili powder, cinnamon and marsala
60 ml water
1 teaspoon salt
200ml full fat coconut milk

To serve:
Juice of 1 lime
Handful of toasted, chopped cashew nuts
Handful of sultanas
Large bunch fresh coriander, roughly chopped
Steamed basmati rice and/or vegan flatbreads, to serve

Making the curry:
Gently heat the crushed cardamom pods and the spices (turmeric, coriander, chili, cinnamon and marsala) in a sauté pan. Set aside.
In a small food processor or with a pestle and mortar, make a paste of the onion, garlic, grated ginger and a tablespoon of water.
In a large sauté pan heat the oil and add the black mustard seeds. Allow to sizzle.
Add the blitzed onion, garlic and ginger and all the dried spices.
Sauté for 7-10 minutes, adding more water so as not to let the mixture catch.
Add the soya pieces and stir to ensure they are coated with the spice mixture.
Pour on the coconut milk and bring to a gentle bubble.
Simmer for 10 minutes, and allow to rest while griddling the apricots.

Making the skewered apricots:
Place 4/5 apricots on a skewer (if using wooden skewers, soak for 10 minutes in water beforehand), drizzle with oil and place on the griddle. Turn frequently until charred.

To serve:
Squeeze some lime juice over the curry, and sprinkle with the cashew nuts and sultanas. Serve with the charred apricots, steamed basmati rice and fresh coriander.

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