Matt Tebbutt served up a Cape Malay vegetarian curry from South African on Saturday Kitchen.

The ingredients are: 1 tsp cloves, 1 tsp fennel seeds, 1 tsp black mustard seeds, 4 cardamom pods, seeds only, ½ tsp black peppercorns, 1 tsp ground cumin, 1 dried red chilli, 1 tsp coriander seeds, 1 tbsp ground turmeric, 1 cinnamon stick, 1 tsp ground ginger, 4 curry leaves, handful dried apricots, 1 tbsp olive oil, 1 red onion, roughly chopped, 1 red pepper, seeds removed, roughly chopped, 1 yellow pepper, seeds removed, roughly chopped, 2 garlic cloves, finely chopped, 1 small cauliflower, cut into bite-sized pieces, 400g tin chickpeas, drained and rinsed, handful green beans, roughly chopped, 1 heaped tbsp peach chutney and 2 tbsp roughly chopped parsley,

To serve: 320g long-grain rice and 4 flatbreads.