Recipe for Curried Vegetable Potjiekos that you can serve as a side dish or a main
1 Tbsp butter
1 Tbsp olive oil
2 onions, sliced
3 cloves of garlic, minced
1.5 Tbsp fresh ginger root, minced
1 fresh chilli (deseeded if you like it less spicy)
1 Tbsp curry powder (as hot or mild as you like)
1 tsp coriander seed, coarsely ground
1/4 tsp cayenne pepper
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp salt
2 large potatoes, peeled and diced
2 zucchini, sliced into rounds
450g cauliflower, cut into florets
450g broccoli, cut into florets
1 aubergine, peeled and cubed
1 green pepper, cubed
1 tin chopped tomatoes
1 x 410g tin chickpeas, drained
1 cup chicken stock (or veggie for vegetarians)
1 x 410g tin coconut milk
200g baby spinach leaves
Melt the butter and oil together in a large, heavy-bottomed frying pan. Add the onions, garlic, ginger and chilli and saute gently for about 10 minutes. Add the spices, curry powder and salt and continue to cook for a further 4 minutes or so before turning off the heat.
Layer your vegetables in the potjie pot as follows, with a ladleful of the onion & spice mix between each layer: potatoes, broccoli, cauliflower, zucchini, pepper, chickpeas, aubergine, chopped tomatoes. Carefully pour in the chicken stock and the coconut milk and close the lid tightly.
Allow to cook over hot coals (not flames) for about 2 hours, replenishing the coals as necessary – you can also place a few on the lid to ensure even cooking. You should be able to hear the pot bubbling lightly through the closed lid. DO NOT stir, and try not to lift the lid for a peep too often!
When the vegetables are cooked, add the spinach (you can stir at this point, although from the picture you will see that we chose not to and just put the spinach on top). When the spinach has wilted, remove the pot from the coals and serve immediately.
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