Vegetable Curry Dish

Ingredients

·         1 tablespoon cooking oil

·         3 onions, chopped

·         2 cloves garlic, crushed

·         1 small piece of ginger, crushed

·         2 tablespoons curry powder

·         1 teaspoon cumin seeds

·         2 teaspoons turmeric

·         ½ teaspoon ground coriander

·         1 bay leaf

·         1 cinnamon stick

·         2 tablespoons flour

·         5 medium sized carrots

·         2 medium sized sweet potatoes

·         2 medium sized potatoes

·         1 small cauliflower

·         4 baby marrows

·         2 tomatoes, skinned and chopped

·         1 medium sized green pepper

·         2 cups beef stock

·         Salt and pepper to taste

·         1 can tomato paste dissolved in a cup water

·         Handful of cashew nuts 

Preparation

1.       In a large saucepan fry onion, garlic and ginger for 10 minutes in oil.

2.       Add curry, cumin, turmeric, coriander, bay leaf, cinnamon stick and flour. Fry for 5 minutes.

3.       Boil all the vegetables in water (with exception of tomatoes and green pepper) together for 10 minutes. Drain and add to pan.

4.       Add tomatoes, green pepper, beef stock, salt, pepper and diluted tomato paste.

5.       Bring back to boil for 10 minutes. Place in oven dish with lid and bake in preheated oven for 1½ hour at 160°C (320°F) until vegetables are cooked.

6.       Sprinkle with nuts and enjoy!

Serves 6-8.

Danie de Villiers – Freelance writer

Beef and Port Hot Pot

Ingredients

·         2 tsp. vegetable oil

·         1.5 kg roasting beef; in one piece

·         6 sprigs assorted fresh herbs

·         1 cup port

·         2 cups beef stock

·         2 tbsp. Worcestershire sauce

·         4 potatoes; halved

·         2 parsnips; halved length wise

·         2 carrots; halved length wise

Preparation

1.       Heat oil in a saucepan over a high heat, add beef and cook; turning several times for 5 minutes or until beef is brown.

2.       Tie stems of herbs together and add to pan. Stir in port, stock and Worcestershire sauce and bring to simmering over a medium heat. Simmer, stirring occasionally for 1¼ hour.

3.       Add potatoes, parsnips and carrots and cook for 20 minutes longer or until beef and vegetables are tender; stirring occasionally.

4.       To serve, slice beef and accompany with vegetables and pan juices as a sauce.

Serves 4

Danie de Villiers - Freelance Writer