Cape Malay Veggie Curry & Cauli Rice

Pesto Princess © Cape Malay Curry

Hello #LoyalRoyals

Are you tired of your regular weeknight meals and in need of inspiration for new quick, healthy dinner options We have the answer: our fresh Pesto Princess cooking sauces.

Free from preservatives, gluten and totally plant-based, they’re wholesome and packed with flavour. All you need to add are the veggies you have at home – roast or fry these – simmer and serve. Serve with rice, rotis, cous cous or, if you’re cutting the carbs, some homemade cauli rice.

Love our cooking sauces as much as we do? Please tell your family and friends to look out for them in the fridges of SPAR and independent food stores!

Here’s to delicious and nutritious 😉 
HRH Kathleen

You’ll need

1 Tbsp olive oil
1 red pepper, sliced
1 medium aubergine, cubed
300–400g butternut, peeled and cubed
1 tub Pesto Princess Cape Malay Curry Sauce
100g baby spinach
Salt and pepper, to taste
Fresh coriander, to serve
1 red onion, finely sliced to serve

For the cauli rice

1 medium cauliflower
1 tsp olive oil
Salt and pepper, to taste

Serves 4 to 6

How to

1. Preheat the oven to 180°C.

2. Toss veggies in olive oilsalt and pepper. Place them in a roasting tray and oven-roast for between 20 and 30 minutes until golden and cooked through. If you don’t have time on your side, you can also fry your veggies in batches (just cut them up a little smaller).

3. To make the cauli rice, make sure the cauliflower is completely dry. Chop it into large pieces (discard the leaves but use the cores) and place these in a food processor. Pulse until the cauli is the texture of rice. Work in batches if necessary and don’t over process or things might get mushy.

4. To cook the cauli rice, heat 1 tablespoon of olive oil in a large pan, over medium heat. Add the blitzed cauli and sauté until heated through (between 3 and 5 minutes). Season with salt and pepper and serve hot.

5. In a saucepan on the stove top, heat the Pesto Princess Cape Malay Curry Sauce. Add the roasted veggies and lastly the fresh spinach.

Serve with cauli rice, fresh coriander and thinly sliced red onion.

Photography, Recipes and Styling by Michelle Parkin.


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