Monday, October 22, 2012

Cape Malay Curry

Cape Malay Curry
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons chili powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons canola oil
2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic clove, minced
1 – 12 oz package soy crumbles
1 1/4 cups less-sodium beef broth
1 cup water
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped dried apricots
1/3 cup apricot spread (such as Polaner All Fruit)
2 teaspoons red wine vinegar

Combine turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well.
Heat oil in a Dutch oven over medium-high heat. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; sauté 5 minutes. Add ginger, and garlic; sauté 2 seconds. Add soy crumbles; sauté 2 minutes. Add broth and next 5 ingredients (through vinegar); bring to a boil. Cover, reduce heat, and simmer 25-30 minutes. Serve over rice or pasta.
Yield: 4 servings (serving size: 1 1/4 cups) – 3 points each

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