South Africa Vegetable Curry Recipes

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SOUTH AFRICA VEGETABLE CURRY



South Africa Vegetable Curry image

I'm not sure where this recipe came from but it is very good. Serve with brown rice. Can also top with shredded coconut and chutney.

Provided by Karen in KS

Categories     Curries

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

3/4 lb carrot, peeled
3/4 lb green beans, rinsed and ends trimmed
1 1/2 lbs cauliflower, rinsed (1 head)
1 green bell pepper, rinsed, stemmed and seeded
1/2 lb dried peaches (1 1/2 cups)
2 tablespoons salad oil
1 onion, peeled and thinly sliced (1/2 lb)
2 tablespoons fresh ginger, minced
2 garlic cloves, peeled and chopped
2 cinnamon sticks (each 2 inches)
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 1/2 cups vegetable broth
3 cups cabbage, shredded
salt, to taste

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.

Nutrition Facts : Calories 262.7, Fat 5.6, SaturatedFat 0.8, Sodium 89.6, Carbohydrate 53.8, Fiber 8.6, Sugar 8.7, Protein 6.9

SOUTH AFRICAN VEGETABLE CURRY



South African Vegetable Curry image

An AWESOME African recipe that will be a hit ten fold, especially if you like Indian food. Great served with cous cous.

Provided by breezee1984

Categories     South African

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup peeled carrot
1 cup green beans, rinsed with ends trimmed
1 head cauliflower, rinsed and cleaned
1 green pepper, rinsed stemmed and seeded
1 cup dried peaches
2 tablespoons canola oil
1 onion, peeled and thinly sliced
2 tablespoons ginger
2 garlic cloves
2 cinnamon sticks
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 1/2 cups vegetable broth or 1 1/2 cups fat free chicken broth
3 cups coarsely shredded cabbage
1/2 teaspoon salt

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.

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