BUTTERNUT APRICOT CURRY
Make this tasty vegan butternut apricot curry easily in less than 30 minutes
Ingredients
- 180 g basmati rice
- 1 tablespoon chopped ginger
- 1 minced garlic clove
- 120 ml of water
- 1 tablespoon veggie broth
- 400 ml coconut milk
- 1 tablespoon curry powder
- 2 tablespoons peanut butter
- 1-2 tablespoons soy sauce
- 1 tablespoon Ketjap Manis*
- 1 tablespoon Sambal Oelek*
- 1/4 cup chopped dried apricots
- 2 cups butternut squash cubed
- 1 tablespoon peas frozen
- cilantro
- red cabbage
- fried shallots
- peanuts
- optional: kroepoek, vegan*
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Wash and cook rice according to instructions.
- Sauté ginger and garlic in a little plant oil in a medium pot that has a lid. Then add water, veggie broth, coconut milk, curry powder, peanut butter, soy sauce, ketjap manis, sambal oelek, apricots and pumpkin.
- Stir well, bring to a boil and simmer for 10 minutes at medium temperature with the lid slightly off.
- Chop up cilantro and red cabbage.
- When the 10 minutes are over, add peas to the curry. Maybe a little water if necessary. Give it another good stir, and it's ready.
- Arrange rice and curry on deep plates and garnish with red cabbage, cilantro, fried shallots and peanuts.
Video
Notes
Kroepoek goes very well with this! Normal Kroepoek is made with prawns, but meanwhile there are vegan products on the market. If you’re in the Netherlands, you can get cassava kroepoek in most supermarkets and in Germany vegan kroepoek is available in some organic or vegan shops and called Java Chips.
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