Vegetarian Foodservice Recipe: Cape Malay Coconut Curry served with Charred Apricots
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
Fry’s spicy pieces in a cape malay coconut curry served with charred apricots
Serves: 4 – 6
Prep time: 15 mins
Cook time: 20 mins
- Charred apricots
- 250 g (1 packet) dried apricots
- salt and freshly cracked black pepper
- Cape Malay coconut curry
- 3 Tbsp (45 ml) Canola oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 Tbsp (30 ml) of your favourite masala curry mix
- 1 tin coconut milk
- 2 boxes Fry’s Spicy Pieces
- handful of sultanas
- handful of roasted cashew nuts, crushed
- handful fresh coriander, chopped
Skewer the dried apricots on satay / kebab sticks, drizzle with oil and season with cracked salt and pepper. Cook over hot coals, turning frequently until charred.
Cape Malay coconut curry
Heat a little of the oil in a skillet, add the the onion and fry until golden, then add the garlic. Fry for 30 seconds, then add the curry masala and the remainder of the oil. Fry until combined. Reduce the heat, then slowly add the coconut milk, stirring until all is combined. Bring the mixture to a simmer, then add the Fry’s Spicy Pieces. Allow to simmer for 10 minutes.
Garnish with the sultanas, cashew nuts and fresh coriander. Seve the charred apricots on the side. Season with cracked salt and pepper. Serve with vegan flatbreads (optional) that have been brushed with olive oil and grilled.
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