I love talking about food. And Lee told me she made this dish for vegetarians years ago. It is a traditional Indian curry from KwaZulu-Natal, South Africa. So, now is the time to make it myself.
This dish is slow cooked in the oven for two hours on 170C. With 14 spices and 10 vegetables.
Utensils: apron, knife, chopping board, deep pan, tea spoon, table spoon, wooden spoon, scissors, bowl, garlic press, jug, large casserole dish, tin foil, serving spoon
Ingredients for 4 people: 1 large chopped onion, 5 pressed cloves of garlic, 3 T of olive oil, 1 heaped tsp salt, 1 tsp fresh ground black pepper, ½ tsp ground nutmeg, ½ tsp ground ginger, 1 T ground cumin, 1 T paprika powder, ½ tsp ground cardamom, 1 tsp ground cinnamon, 1 T curry powder, 4 cut chillies, 1 T ground coriander, ½ tsp ground cloves, 1 T turmeric, 4 bay leaves, 2 vegetable stock cubes dissolved in 750ml of boiling water, 1 medium size chopped in chunks of butternut, 250 g cut in half asparagus, 250 g cut in halved green beans, ½ small thick sliced red cabbage, 250 g whole baby potatoes in their skins, 125 g thick sliced mushrooms, 1 small cut roses broccoli, 1 large thick diced carrot
- Preheat oven on 170 C
- Fry onion and garlic until very soft (not browned!) in olive oil
- Add all spices and pot roast it until it catches the bottom of the pan. Stir well.
- Add the stock water and stir well
- Add all vegetables and give it a stir
- After 10 minutes decanter all in a casserole dish
- Cover with tin foil (dull side up)
- Bake for 1 ½ hour in the oven
- Take foil of for last ½ hour
Don’t stir the vegetables, rather use a serving spoon to drizzle the curry gravy over the vegetables. Only stir before you serve.
With Basmati rice and sambals (tomato onion and green pepper, freshly grated coconut and banana in milk and if you have Mrs Balls or homemade peach chutney)
Delicious with 🍷
Any good Shiraz or Cabernet Sauvignon. We live in Spain and use Alsina & Sarda which is our neighbour.
Romance of this recipe
This recipe goes back to the late nineties where Lee served this with a traditional South African braai (barbecue) for the carnivores.