Local just got even tastier with Rhodes Quality’s new Cape Malay Style Tomato and Onion in Curry Sauce.
The new canned tomato variant is packed with locally sourced onion and tomato mix in a mild Cape Malay curry sauce that adds the perfect touch to curries and stews.
New Cape Malay Tomato and Onion in Curry Sauce complements the Rhodes Quality ‘Flavours of the World’ canned tomato range. From rich Italian tomatoes and herbs to fragrant Indian tomatoes with spices and the bold flavours of the Mediterranean, Rhodes Quality Cape Malay Tomatoes bring a taste of the Western Cape to the kitchen.
“Our Rhodes Quality ‘Flavours of the World’ tomato range includes flavour inspirations from Europe to Asia, and we are especially proud to add our Cape Malay South African variant,” says Maria Soares, Head of Marketing at RFG. “Packed with wholesome, quality ingredients that are rich in delicious goodness and flavour, this new variant is made with a delicious blend of tomatoes, onions and spices that captures the vibrant flavours of traditional Cape Malay cooking.”
“We’re continuously providing our consumers with innovative, new products and introducing a local favourite into the mix is another way we’re giving our consumers more wholesome goodness in a can,” she says. “With a wide range of quality, delicious tasting tomato variants, our home chefs can delight their families with tasty meals for any occasion.”
New Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce comes with an easy open lid, making it easy to use. Try this product in a delicious creamy Cape Malay chicken pasta or crumbed cauliflower with Cape Malay sauce.
Creamy Cape Malay Chicken and Pasta [Serves 4]
A delicious one pan chicken dish in under 30 minutes.
| Ingredients | Method |
| • 4 chicken breast fillets • 30 ml (2 Tbsp) olive oil • 10 ml (2 tsp) Hinds Mild & Spicy Curry Powder • Salt and freshly cracked black paper • 30 ml (2 tsp) sunflower oil • 250 ml (1 cup) cream • 1 x 410 g can Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce • 1 x 410 g can Rhodes Quality Green Beans Cross Cut in Brine, drained and rinsed • 15-30 ml (1-2 Tbsp) brown sugar • To serve: spaghetti pasta | • Using a sharp knife, slice three slits into the top of each chicken breast fillet, slicing a quarter of the way through. • Mix together the olive oil and the Hinds Mild & Spicy Curry Powder. • Brush the curry oil over the chicken breasts and season well with salt and pepper. • Heat the oil over medium heat in a large frying pan. • Brown the chicken breasts on both sides and set aside. • Add the cream to the pan stirring over a medium heat until the cream comes to a boil. • Simmer, stirring until the cream thickens. • Add the Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce and stir well to mix. • Return the chicken pieces to the pan and simmer gently for a further 15 minutes or until the chicken is cooked through. Stir through the Rhodes Quality Green Bean and bring the pan to the heat. • Adjust the seasoning of the sauce with salt and pepper and the brown sugar. • Serve over cooked pasta. |
Crumbed cauliflower with Cape Malay sauce [Serves 4]
Crunchy and flavoursome air fryer cauliflower florets are a great winter side dish or a great veggie meal option, ready in under 30 minutes.
| Ingredients | Method |
| • 1 x medium cauliflower, cut into florets • 125 ml (½ cup) cake flour • Salt and freshly cracked black pepper • 2 eggs • 250 ml (1 cup) Southern Coating Seasoned Breadcrumbs • 65 ml (¼ cup) butter, melted • 1 x 410 g can Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce • 65 ml (¼ cup) chopped coriander | • In a medium bowl, combine the flour and seasoning. • Crack the eggs into a second medium bowl and whisk. • In the third bowl, place the Southern Coating Seasoned Breadcrumbs. • Dredge the cauliflower florets in flour and then the egg, and then evenly coat them in the Southern Coating Seasoned Breadcrumbs, shaking off any excess. • Heat the air fryer to 200°C. • Place the florets in a single layer in the air fryer basket and cook in batches if necessary. • Cook for 8 minutes and then brush with the melted butter. • Cook for a further 5 minutes or until golden brown and crispy. • Heat the Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce in a small saucepan and simmer gently until thick. • Stir in the chopped coriander. • Serve the cauliflower immediately with the sauce. |
For more recipe inspiration visit www.rhodesquality.com.
