This curry retains the crispness of the vegetables, which adds lovely texture. You can leave out the coconut milk if you prefer spicier curry.
WHAT YOU'LL NEED:
Serves 6
45ml (3T) coconut oil, plus extra for frying vegetables
1 medium onion, chopped
3 cloves garlic, chopped
3cm piece fresh ginger, peeled and grated
2 chillies, finely chopped
15ml (1T) smoked paprika
20ml (4t) mild or medium curry powder
20ml (4t) ground coriander
20ml (4t) ground cumin
20ml (4t) turmeric
15ml (1T) cardamom pods
2 star Anise
1x 410g canned tomatoes, chopped
30ml (2T) vegetable stock
200ml warm water
Salt
2-3 medium potatoes, peeled and cut into chunks (steamed, if hard variety)
4 slices butternut, peeled and cut into chunks
125ml soya mince, soaked in water for 5 minutes, drained and browned quickly in oil
1 green pepper, chopped
3 carrots, chopped
4 baby narrows, thickly sliced (optional)
250ml green beans chopped
250ml shredded red cabbage
10ml (2t) caraway) seeds (optional)
1x 410ml can coconut cream
30ml (2T) fruit chutney
1 x 410g can chickpeas, drained
WHAT TO DO:
1. In a large sauce pan, add the oil and heat on medium. Fry the onion, garlic, ginger and chillies until soft.
2. Add the spice powders, cardamom and star anise and cook for two minutes while stirring.
3. Add the tomatoes, stock, warm water, salt, potatoes, butternut and soy mince and cook until the potatoes and butternut are soft.
4. Flash-fry the green pepper, carrots, baby marrow, green beans, red cabbage and caraway seeds in a wok for a few minutes.
5. Add the coconut cream, fruit chutney and chickpeas to the wok.
6. Add the wok ingredients to the saucepan, stir and serve.
To serve
Rice, couscous (cooked with turmeric and handful of raisins)
● Curry stories and recipes across South Africa can be purchased at Loot.co.za (R339)