Sasotie Flavoured Fruit & Vegetable Curry
Perfect for a chilli day.
• 1 jar Afrika Sosatie curry sauce ( you can buy this all around the sunshine coast and online or google Sosatie and make your own!)
• 1 large fresh pineapple
• 2 stalks celery
• 1 red capsicum
• 3 zucchini’s
• 1 large sweet potato
• 1 onion
• ½ cup dried apricots
• 4 teaspoons garlic
• 2 teaspoons mild chilli ( or to taste/optional)
• 1 tin apricot halves in natural juice, drain and save juice.
• 1 litre vegetable stock
• 1 cup water
• 1 tablespoon olive oil
• 2 cups wholegrain rice
• ¼ cup wild rice
• 2 tablespoon tapioca flour (gluten free)
• Crusty Sour Dough or gluten free bread to serve
• Natural yoghurt to serve (optional, I use Maleny Dairies)
• A deep frying pan/pot suitable for cooking the curry in
• Combine the wholegrain and wild rice. Cook together according to packet instructions but using the vegetable stock in place of water, adding additional water as needed. Keep warm or time it so rice is warm when serving the curry.
• Peel and chop the sweet potato. Par boil until it can be just penetrated with a fork.
• Chop the onions and fry in a deep pan with the olive oil, chilli and garlic until they are slightly transparent.
• Chop the zucchini, fresh pineapple, capsicum and celery into bite sized pieces.
• Add them into the onion mix with the sweet potato and dried apricots and stir through.
• Pour in the Sosatie sauce, mix and gradually add in the cup of water and half a cup of the apricot juice from the tinned apricots.
• Bring to the boil and then simmer on a medium low heat.
• Whisk the tapioca flour in an equal amount of cold water.
• Add in the tapioca flour to thicken the sauce.
• Stir occasionally and add extra water to the whole dish as needed.
• When all vegetables are cooked add in the drained apricots from the tin, stir through 2 minutes.
• Serve alongside the rice and with slices of fresh crusty essential tastes bread and optionally a dollop of Maleny Dairies natural yoghurt.
• This dish smells amazing when it is cooking, great for entertaining and dinner parties or to come home too!
• The fresh pineapple and apricots in this really give a sweet and tasty twist on curry and make it very palatable to children and even non curry fans.
• Tastes even better the second day, so great for leftover lunches.
• Add fresh, hot red chilli’s to give it some heat.
• Alternatively serve with pappadams.
• The fruity flavour in the curry and the flavoured rice make this a popular dish with young kids too.
• Leave out all chilli.
The tastes of Afrika range make it easy to create exciting dishes that transport your taste buds to an exotic destination. Warm your home and palette this winter with this beautiful and yet simple dish.
I can honestly say both my kids really like this recipe, the fruitiness really appeals to children's taste buds. I highly recommend looking out for them.
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This recipe is from my commercial work portfolio and was created for supermarket Maleny Supa IGA and their Local Product Local Recipe - recipe card series I crafted for them, featuring over 52 recipes.
Recipe and photography (c)RebeccaMugridge