Easy Cape Malay Curry with Tofu
Prep time
Cook time
Total time
You can substitute chickpeas for the tofu.
Cuisine: South African
Serves: 6
  • 1 14-ounce extra firm organic tofu, chopped into bite-size pieces
  • 1½ teaspoons ground turmeric
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅓ cup vegetable broth for sautéing plus 2 cups vegetable broth for curry
  • 1½ cups chopped onion
  • 2 tablespoons fresh ginger, minced
  • 2 bay leaves
  • 2 garlic cloves, chopped
  • 1 cup chopped green bell pepper
  • ⅓ cup chopped dried apricots
  • ⅓ cup of apricot fruit spread (you can find it in the jelly aisle)
  • 2 teaspoons sherry or red wine vinegar
  1. Combine turmeric, coriander, cumin, chili powder, ground cinnamon and salt in a small bowl and stir well.
  2. Heat ⅓ cup of vegetable broth in a medium size sauce pan. Add the spice mixture and sauté for 30 seconds, stirring constantly and adding more vegetable broth if sticking.
  3. Add the onion and sauté for another 3 minutes - adding more vegetable broth if sticking.
  4. Add the ginger, bay leaves, and garlic; sauté for another minute
  5. Add 2 cups of vegetable broth, chopped green pepper, dried apricots, apricot spread, vinegar and bring to a boil. Lower the heat to a simmer. Add the chopped tofu. Cover and simmer for 40 minutes.
  6. Remove bay leaves and serve with brown rice and lemon wedges.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/cape-malay-curry-tofu/