South African Vegetable Curry Recipes
SOUTH AFRICA VEGETABLE CURRY
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
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
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
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.
SOUTH INDIAN VEGETABLE CURRY
Provided by Nigella Lawson : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.
- Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.
- Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.
MARRAKESH VEGETABLE CURRY
A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
Provided by NIBLETS
Categories World Cuisine Recipes African North African Moroccan
Time 50m
Yield 6
Number Of Ingredients 19
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!
Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g
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- Cut carrots into 1/2-inch-thick slices. Cut beans into 1 1/2-inch pieces. Cut the 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 pepper, 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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- Cut carrots into 1/2-inch-thick slices. Cut beans into 1 1/2-inch pieces. Cut the 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 pepper, peaches, and cabbage; bring to a boil over high heat.
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