VEGETABLE CURRY

Have a taste of Durban with this Free Traditional South African Vegetable Curry. This recipe has been made with many different vegetables and butter beans, you may use any vegetables that you like. Mmmm great winter comfort food!

Ingredients


1 medium butternut, peeled & diced
2 onions, diced 
2 tomatoes, diced
2 sweet potatoes, diced
4 potatoes, diced
1 broccoli head, broken into florets
6 - 8 baby marrow’s/zucchini, thickly sliced
1 small pack baby sweet corn, thickly sliced
1 tin butter beans (optional)
3- 4 red or green chillies (depending on how spicy you like it)
1 Tblsp chilli oil
2 Tblsp crushed garlic
2 curry leaves
1 Tblsp canola oil
1 Tblsp salt
2 cups water
1 – 2 Tblsp curry powder
½ tsp tumeric
1 - 2 Tblsp lemon juice
salt to sesaon 
fresh coriander to garnish
basmati or jasmine rice to serve


Method

• Heat the oil in a large pot and fry the garlic, onions and chillies for a few minutes. 
• Add the tomatoes and fry for a few more minutes.
• Add the butternut, potatoes, sweet potatoes, water and curry leaves. Ensure the vegetables and potatoes are submerged under water. 
• Add the curry powder, turmeric, lemon juice and salt to taste. 
• As soon as the water starts to boil, lower the heat and simmer for about 90 minutes, stirring occasionally. 
• If the curry is still very watery, mash some of the potatoes and stir.
• Stir fry the broccoli and baby marrow’s until slightly tender but still a little crunchy and add them to the curry.  
• Add the butter beans and baby sweet corn to the curry and allow to heat through on a low heat.

Serving Tips: 
Serve on a bed of basmati or jasmine rice and garnish with coriander.


Serves 4 - 6