Spicy Vegetable & Apricot Curry: 7th of our 12 Days of Recipes annual series

On the seventh day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Monsoon Coast Durban curry & 1 package of basmati rice to make a...

Spicy Vegetable & Apricot Curry

We have long been fans of the Monsoon Coast spice line from Salt Spring Island. They know their way around a curry blend better than almost anyone! This one has a good amount of heat, feel free to add more or less depending on our tolerance for spice! Don’t forget to enter our contest before 6:30 PM on December 14th 2018.

Ingredients:

• 3 tbsp. Well Seasoned olive oil *
• 2 medium onions, thinly sliced
• 2 tbsp. ginger, minced
• 8 cloves garlic, minced
• 3 tsp. Monsoon Coast Durban Curry *
• 2 tsp. turmeric *
• 1 green apple, peeled, cored and chopped
• ¾ cup dried apricots, chopped and rehydrated (3 hours)
• 1 sweet red pepper, chopped
• ¾ lb. green beans, trimmed
• ½ lb. carrots, peeled and sliced
• 1 ½ lb. cauliflower, in small florets
• 1 medium yam, peeled in ½ inch cubes
• 3 cups red cabbage, shredded
• 1 ½ cups Major prepared veggie stock *
• salt to taste
• *Available from Well Seasoned

Instructions:

1. Sauté the onions in the oil until translucent, then add ginger, garlic, apple, red pepper, Durban Curry and turmeric.
2. Stirring regularly, add a ¼ cup of the stock, followed by the carrots and yam. As the vegetables start to soften over the next ten minutes or so, add enough stock to keep things slightly liquid and then add the apricots, the cauliflower, beans and cabbage. Add more stock as the apple and onions cook down and thicken the sauce. Add salt and more Durban Curry to taste.
3. When the carrots, cauliflower etc. are soft, stir together, remove from heat and let rest to merge the flavours. There should be enough sauce to surround and coat the other ingredients.
4. Serve over steamed basmati rice.