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