My husband and I (obviously) love trying new and different recipes. Living in Philadelphia, we are lucky enough to have a pretty solid restaurant scene, covering quite a range of cuisines. So my interest is always peaked by a recipe I haven’t tried before that comes from a different part of the world and I can make at home, like this recipe for Cape Malay Curry.
Cape Malay Curry comes from Cape Town, South Africa. Beginning in the 17th century, slaves from Indonesia and Southeast Asia were brought to work the farms of Cape Town, South Africa. Known as Cape Malays, the name “Cape” is derived from the Cape of Good Hope and “Malay” refers to the community’s Indonesian, Malaysian and Singaporean ancestry.
The Cape Malay community has had a lot of influence on South African foods, particularly with the introduction of certain spices, hot sauces, and curries. This chunky beef stew is a sweet and savory curry dish, which reminds me a bit of my husband’s favorite meal, Slow Cooker Chicken and Chickpea Tagine, so I had a feeling we’d like this recipe.
This is definitely a weekend meal; it simmers on the stove for 2 hours. However, it could easily be multiplied to make a large batch and frozen for future meals.
Ingredients:
- 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 bay leaves
- 1 garlic clove, minced
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 1/4 cups less-sodium beef broth
- 1 cup chopped green bell pepper (about 1 medium)
- 1/3 cup chopped dried apricots
- 1/3 cup apricot spread
- 2 teaspoons red wine vinegar
- 1/4 cup low-fat buttermilk (or coconut milk to make dairy-free)
- 1 cup cooked rice