As part of the update of the site over the next year, I’m working on updating old recipes with new information, photos, and proofreading. This particular curry recipe has been on the site for about six years. Many have made it with some feedback about sauce and flavor. I’ve updated this African curry to have more sauce, a bit more balanced flavor, and a focus on cauliflower.
Another note, the idea of ‘African curry’ is a bit broad. From my digging on the internet, this particular version closely resembles the Cape Malay Curry (and in particular, this recipe). The cinnamon adds just a touch of warmth while the sauce is rich and creamy without any addition of tomatoes or coconut.
- 1 tablespoon olive oil
- 1 cup diced red onion (1/2 medium onion)
- 1 cup diced red pepper (1 pepper)
- 1 small head cauliflower, roughly 4 cups florets
- 2 medium clove garlic, minced
- 1 tablespoon table curry (see note)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon clove
- salt, to taste
- 1 can garbanzo beans, drained and rinsed
- 1/4 cup golden raisins (see note)
- 3 to 4 cups low-sodium vegetable broth
- 2 to 3 cups brown rice, quinoa, or millet- for serving
- In a large skillet or stock pot over medium heat, add 1 olive oil. Add onions and peppers, sautéing until onions are soft, about five minutes. Add cauliflower and continue to cook until cauliflower starts to brown, 4 to 5 minutes. Add in the garlic and cook for one minute more.
- Next, combine all the spices, through the clove, in a small small. Whisk to combine then add to the pot with cauliflower. Stir and let toast for a minute.
- Finally, add in the garbanzo beans, raisins, and 3 cups of the vegetable broth. Bring to a boil, reduce heat to lower and let simmer for 25 to 30 minutes, stirring and tasting occasionally. Sauce will thicken as it cooks but if it thickens too much, add an extra 1/2 cup of vegetable broth as needed. Taste and add salt at the end as the curry powder/vegetable broth may have enough without the need for extra salt. Serve over desired grain with a bit of fresh herbs.
+ Raisins- this is a bit non-traditional but I usually always have raisins on hand. However, the original recipe calls for dried apricots + preserves- feel free to try that instead.
Variations for the African Curry
Over the years I’ve nipped and tucked at this recipe to work on the sauce/spice profile which means I rarely deviated. However, a few good ideas you could try:
Greens: Add in spinach or kale for extra vegetables and a touch of brightness to the dish. Add them in at the end and let them cook just long enough to be tender.
Beans: I understand that nearly every curry I make has chickpeas in it. If you are tired of this combination, try frying tofu instead.
Decrease the amount: While I love making big batches to eat throughout the week, this recipe works well when halved and served for two people.
Featured Ingredient: Cauliflower
Cauliflower and curry go hand in hand for me. The cauliflower works well with the flavor of the curry spices and can be prepared in quite a few ways. A few of my favorite cauliflower/curry recipes are:
Recipe first published in February 2010. Last updated January 2016.