Delightful South African Brunch: Cape Malay Vegetable Curry with Smoked Salmon Croissants

Allergens

Wheat (croissants), Fish (smoked salmon)

Ingredients

• 4 cups vegetable oil (for frying) 12 croissants, sliced in half 8 oz smoked salmon, thinly sliced 1 medium onion, chopped 3 garlic cloves, minced 1 Tbsp ginger, grated 1 tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp paprika 1/2 tsp cinnamon 1/4 tsp cayenne pepper (optional) 1 can (14 oz) diced tomatoes 2 cups green beans, chopped 1 cup sweet potato, diced 1 cup red bell pepper, diced 1 cup yellow bell pepper, diced 1 cup zucchini, diced 1 cup baby carrots, sliced Salt and pepper, to taste Fresh cilantro, for garnish

Instructions

1. Prepare the Cape Malay vegetable curry: Heat oil in a large pan over medium heat, add onion, garlic, and ginger, and cook until softened. Add turmeric, coriander, cumin, paprika, cinnamon, and cayenne pepper (if using), stirring frequently to prevent burning. Add the diced tomatoes, green beans, sweet potato, red and yellow bell peppers, zucchini, and baby carrots. Season with salt and pepper. Simmer until vegetables are tender, about 20 25 minutes. Assemble the smoked salmon croissants: Place a slice of smoked salmon onto each half of the sliced croissants, then top with a generous serving of the Cape Malay vegetable curry. Garnish with fresh cilantro.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable brunch experience, perfect for special occasions or weekend gatherings with friends and family.

Notes

Ensure all vegetables are evenly chopped for consistency Adjust the spice level to your preference