Vegetable Curry

Fred

Ingredients
1 medium onion, finely chopped
8 ml ginger garlic mix
5 ml turmeric powder
25 ml curry powder
3 medium potatoes, cubed
1 large tomato, chopped
250 g fresh shelled peas
2 stems curry leaves
375 g green beans, trimmed and diced
2 large carrots, peeled and diced
10 ml salt
375 ml hot water
handful fresh coriander, roughly chopped

Method
Prepare all the vegetables and ready to use.
Heat the oil in a medium pot and sauté the onions until golden.
Add the ginger garlic mix and cook for a minute. Stir in the turmeric and curry powders.
Add all the vegetables with salt and simmer with lid on for 5 minutes.
Add water, bring to the boil and cook uncovered for 20 minutes until gravy thickens.
Garnish with dhania

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Bunny Chow ~ Vegan

Vegan South African Bunny Chow by Andre Swart

A quintessential South African curry, bunny chow has been a stock lunch time meal for workers for many years. Full of hearty vegetables and spicy flavours, this dish is ever popular as it is economical to make in good-sized portions.

Ingredients
1 large diced butternut
2 diced onions
1 head broccoli or cauliflower
2 diced tomatoes
2 diced sweet potatoes
5 diced potatoes
1 tin chick peas or butterbeans
1 small pack chicken or beef style veggie strips (optional)
4 red or green chillies (depending on how spicy you like it)
1 Tbsp chili oil
2 Tbsp minced garlic
2 curry or basil leaves
1 Tbsp canola oil
1 Tbsp salt
2 cups water
1 whole (not sliced) brown or white bread or brown rice

Cooking Instructions
In a pot, heat the oil. Add the garlic, chillies, oil and onions. Fry for 3 minutes.
Add the tomatoes and fry for another 3 minutes. Add the potatoes, butternut, broccoli and sweet potatoes. Add water and leaves and make sure the vegetables and potatoes are submerged under water.
Add the curry powder and salt to taste.

When the water boils, turn on to a low heat and let simmer for 90 minutes, stirring occasionally.
After 90 minutes, if the curry is still very watery, mash some of the potatoes and stir. If the mixture is soup-like, then it’s the right consistency.

Fry the chicken style vegetable strips in a pan and add them to the curry.Bunny chow can be served on a bed of brown rice or alternatively, as is traditional in South Africa, cut a whole bread in 4 even pieces. From each piece, cut out the middle but leaving a bottom. Fill the hole up with curry, put the middle back on top and serve.

Serves 4 people

 

Avocado Chocolate Mousse ~ Vegan

A simple recipe for chocolate flavoured avocado vegan mousse. Most good health shops will sell agave granules.

Ingredients
2 ripe avocados
60g melted dark chocolate
60 ml coconut cream
80 ml raw cocoa powder
50 ml vanilla extract
2 ml fine sea salt
30 ml agave granules
30 ml maple syrup

Cooking Instructions
Halve the avocados, scoop out the flesh into a food processor.
Add the rest of the ingredients and process until smooth.
Add agave granules to taste for sweetness.
Spoon into serving glasses and refrigerate until set, about 1 hour.
Decorate with a dollop of coconut cream and an edible flower.
Serves 4 people

Recipe supplied by Angela Day, The Star, Johannesburg

 

Groentebredie

Emma de Klerk

Bestanddele en Metode
Braai 1 gekapte ui in bietjie olie tot deurskynend. Voeg by 3 gekneusde knoffelhuisies, 5ml elk gemaalde gemmer, borrie en gemaalde kaneel en bietjie gedroogde peri-peri.

Voeg by 1 x 400 g blik elk tamaties en kekerertjies (gedreineer), 125ml sultanas en 250ml water.

Bring tot kookpunt, verlaag hitte en prut vir 20 minute. Voeg by 400g blokkies botterskorsie, 4 groot murgpampoentjies (in skyfies gesny) en 2 wortels (in skyfies gesny); kook ’n verdere 20 minute tot groente sag is. Geur met sout en peper en bedien met koeskoes.

Koeskoes: Plaas 250ml koeskoes in ’n groot bak en bedek met 250ml kookwater; laat staan vir 5 minute tot water geabsorbeer is. Maak koeskoes met ’n vurk los en roer 25ml sagte botter en 60ml vars gekapte pietersielie by. Geur na smaak.

 

Tomato Casserole

www.food24.com

Ingredients
600 g ripe cherry tomatoes 
2 cloves of garlic, peeled 
1 red onion, quartered 
1 can, chickpeas, drained 
100 g olives, pitted
handful of fresh basil
salt and freshly ground black pepper
60 ml olive oil
20-30 ml balsamic vinegar
100 g feta cheese, crumbled

Method
40 minutes
Take a break from all that meat with this hearty veggie casserole.

1. Preheat the oven to 180 °C and grease a roasting tin with oil.
2. Halve the tomatoes and arrange them in the roasting tin, cut side facing up.
3. Arrange the garlic, onion, chickpeas, olives and basil among the tomatoes.
4. Season with salt and pepper and drizzle the olive oil and balsamic vinegar on top.
5. Bake for 20-30 minutes or until browned and done.
6. Scatter the feta cheese on top and return to the oven for about 5 minutes.
7. Garnish with basil and serve with freshly baked bread.

 

Lentil Burgers

INGREDIENTS
1 cup dry lentils, well rinsed
2 1⁄2 cups water
1⁄2 teaspoon salt
1 tablespoon olive oil
1⁄2 medium onion, diced
1 carrot, diced
1 teaspoon pepper
1 tablespoon soy sauce
3⁄4 cup rolled oats, finely ground
3⁄4 cup breadcrumbs

DIRECTIONS
Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
While still warm form the mixture into patties, it will make 8-10 burgers.
Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

 

Parmesan Crisps

Bestanddele
1/2 koppie Parmesan kaas
1/4 teelepel freshly ground black pepper
Voorverhit oond 200 grade

Metode
Lyn ‘n groot bakplaat met perkamentpapier. Skep lepels vol kaas by,  2 cm uitmekaar op voorbereide bakplaat. Sprei elke CRISP na ‘n 2 duim deursnee. Sprinkel CRISP met pepper. Bak vir 6 tot 8 minute by 200 ° of tot CRISP en goud. Koel heeltemal af op bakplaat. Verwyder uit bakplaat met ‘n dun spatel.

 

Curried tofu

Serves 4

Ingredients
1 onion, sliced
2 cloves garlic, crushed
5cm knob ginger, peeled and grated
1 tbsp PnP olive oil
1 tbsp (15ml) garam masala
1/2 tsp (3ml) turmeric
1 tbsp (15ml) PnP curry powder
1/2 chilli, deseeded and chopped (optional)
400g fresh tomatoes, skin removed and chopped
1 cup (100g) PnP white mushrooms, sliced
600g firm plain tofu, cubed
1/2 cup (125ml) PnP fat-free plain yoghurt, stabilised with 1/2 tsp (3ml) corn flour
3 cups (150g) PnP baby spinach

Method
Add onion, garlic and ginger to olive oil and fry until soft and translucent. Stir in spices and chilli and fry for 1 minute. Add tomatoes and mushrooms and cook for a further 10 minutes to reduce, stirring occasionally. Stir in tofu and yoghurt. Add a splash of water, if necessary. Simmer for 5-10 minutes, then add the spinach, cover and cook to wilt (2 minutes). Season with pepper and serve wih brown rice.

 

Vegetarian Butternut dish

Ingredients

6 portions
1 onion, chopped
5 ml (1 t) fresh, chopped garlic
Some coconut or other oil
15 ml (1 T) curry powder or Amina’s chicken curry paste
2,5 ml (½ t) ground cumin
2,5 ml (½ t) ground dry coriander
5 ml (1 t) tomato paste
2 medium butternuts, peeled and cubed
410 g (1 tin) chopped tomatoes
1 big sweet potato, peeled and cubed
410 g (1 tin) chickpeas, drained
400 ml (1 tin) coconut milk
30 ml (2T) vegetable stock or Nature’s Choice vegetable stock
About 250 ml (1 c) water
Fresh coriander (optional) for garnish

Method
Sauté onion and garlic in coconut or other oil till soft.
Add curry, cumin, coriander and tomato paste and cook for 1 minute.
Add butternut and stir to coat with spices.
Add tomatoes and cook for another minute.
Add sweet potato and chickpeas and mix to coat all over.
Add coconut milk and mix well.
Add stock and water to cover ingredients.
Turn heat lower and cook till vegetables are soft and water is absorbed. Stir now and then.
Serve warm.
Tip:
Quinoa goes well with this dish

 

Pizza op crackerbread


Tegnies staan die as pizza op crackerbread bekend, maar die eerste maal wat ek dit geëet het, het dit vir my so taai soos tupperware geproe.

Dis belangrik om dit, as jy dit in die mikrogolfoond sit, net vinnig in te sit.

Die oond werk eintlik beter.

En die rye crackerbread werk baie beter as die gewone een – dit gee ‘n meer stabiele basis.

Jy kan selfs die mozzarellakaas op die groente in die pan sit en dit daar laat smelt voordat jy dit op die crackerbread sit.

2 crackerbreads
130 g gemengde groente (robotsoetrissies, sampioene, murgpampoentjies en tamatie)
5 ml olyfolie
10 ml balsemieke asyn
sout en varsgemaalde swartpeper
5 ml gemengde, gedroogde kruie of 15 ml vars
65 g mozzarellakaas, gerasper
Braai die groente in 5 ml olie. Wanneer dit net begin gaar word, gooi die asyn, sout en peper en kruie by. Laat al die asyn wegkook.
Skep die groente op die crackerbread, sprinkel die kaas oor en smelt dit vinnig in die mikrogolf, of rooster dit in die oond totdat die kaas gesmelt het

Bron: onbekend