Vegetable Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

  • About

Any fresh vegetables may be used in this curry.


  • 100 ml sunflower oil
  • 6 small potatoes, peeled
  • 30 ml


Heat oil in large, deep saucepan and fry whole potatoes over high heat until golden, about 5 minutes. Drain potatoes and set aside. Add butter to oil in saucepan and braise onions until golden, 5–10 minutes. Add tomatoes, ginger, garlic and chillies, and simmer, covered, over medium heat for 15 minutes. Add spices and simmer until well blended, about 10 minutes. Shred cabbage, cut carrots into