Best 4 South African Vegetable Curry Recipes

SOUTH AFRICA VEGETABLE CURRY

Steps:

• Slice carrots 1/2 inch think.
• Cut green beans into 1 1/2 inch pieces.
• Cut pepper and peaches into 1 inch pieces.
• Cut cauliflower into 1 1/2 inch florets.
• In a 6 quart pan, saute onion, ginger, garlic and cinnamon sticks in oil about 5 minutes or until onion is limp.
• Add curry powder and turmeric, stirring for 30 seconds.
• Add all remaining ingredients except salt.
• Bring to a boil.
• Cover and simmer for 20 to 25 minutes.
• Add salt.

MARRAKESH VEGETABLE CURRY

Steps:

• In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
• In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
• Add spinach to pot and cook for 5 more minutes. Serve!

SOUTH AFRICAN VEGETABLE CURRY

Steps:

• Cut carrots into 1/2 inch thick slices.
• Cut beans into 1/2 inch pieces.
• Cut cauliflower into 1 1/2 inch florets.
• Cut pepper and peaches into 1 inch pieces.
• In a 5 to 6 quart pan over medium high heat, stir oil, onion, ginger, garlic and cinnamon sticks until onion is limp, 5 to 7 minutes.
• Add curry powder and turmeric, stir 30 seconds.
• Add broth, carrots, beans, cauliflower bell peppers, peaches and cabbage; bring to a boil over high heat.
• Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
• Add salt to taste.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.