Vegetable Curry

Name: Vegetable Curry
Yield: Serves 8–10
Ingredients: 1.5–2 kg mixed fresh cabbage, carrots, cauliflower, peas and baby marrows; 7 ml salt, or to taste; 5 ml ground koljana (coriander); 10 ml ground jeera (cumin); 5 ml turmeric (borrie); 5 ml chilli powder; 2 whole fresh green chillies; 5 ml crushed garlic; 10 ml crushed ginger; 2 tomatoes, chopped or puréed; 2 large onions, thinly sliced; 30 ml butter; 6 small potatoes, peeled; 100 ml sunflower oil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

Any fresh vegetables may be used in this curry.

Ingredients

100 ml sunflower oil
6 small potatoes, peeled
30 ml

Main course
Spicy
Vegetarian
Gluten-free

Method

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