Vegtetarian Curry in slow Cooker

Rohanja

Ingredients
400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime , juiced, to taste
wholemeal flatbread, to serve

Method
Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g defrosted peas. The heat of the curry should be enough to warm them through.

Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Print Friendly, PDF & Email
Advertisements
 

GROENTE BREYANI

Bron: Sarie Kos
(4 – 6 porsies)

Bestanddele
30 ml botter
1 ui, fyngekap
2 knoffelhuisies
45 ml kerriepoeier
5 ml komynsaad
2 kardemom-peule, oopgebreek en saad verwyder
1 x 400 g-blik gekapte tamaties
125 ml water
30 ml olyfolie
1 eiervrug, in blokkies gesny
4 murgpampoentjies, in ringe gesny
6 vla-pampoentjies
1 x 250 g wit sampioene
1 blik lensies, gedreineer
250 ml rys, gekook tot gaar
sout en varsgemaalde swartpeper
hand vol vars koljander, gekap
Bulgaarse jogurt vir voorsit

METODE:
Verhit botter in ‘n middelslagpan tot warm. Voeg ui en knoffel by. Braai vir 5 minute of tot dit begin verkleur. Voeg kerriepoeier, komyn en kardemomsade by. Braai vir nog 5 minute. Voeg tamaties en water by. Verlaag hitte en prut vir 5 – 8 minute. Verhit olyfolie in ‘n braaipan tot warm. Voeg groente by en roerbraai vir 8 -10 minute. Meng lensies en rys met die groente. Geur goed met sout en swartpeper. Skep in oondvaste bak. Roer koljander by tamatiesous en gooi oor rys. Bak vir 10 – 15 minute of tot warm. Sit voor met jogurt.

Print Friendly, PDF & Email
 

Canneloni met groente

Woumarie
Genoeg vir: 6-8
Bereidingstyd: 1 uur
Gaarmaaktyd: 40 minute
Oondtemperatuur: 180 °C

Bestanddele
1 kg gemengde winter-groente
3 ryp tamaties, grofgekap
olyfolie
3 knoffelhuisies, geskil en gekap
3 selderystokkies, gekap
5 ml droë basilie
2 ml droë tiemie
50 ml botter
1-2 rooi-uie, middeldeur en dan dun opgesny
1 boks cannelloni-buisies
80 ml gerasperde cheddar
30 ml parmesaan
roket vir garnering

KAASSOUS
110 ml (100 g) botter
125 ml koekmeel
1 liter melk
100-200 ml gekrummelde bloukaas

METODE
Skil en sny die groente in klein blokkies of stukkies op – ons het pampoen, wortels, witwortels, patat, blomkool en eiervrug, gesout en
afgespoel, gebruik, maar jy kan enige groente van die seisoen gebruik. sit die groentestukkies saam met die tamaties in ’n oondpan.
Gooi lekker baie olyfolie oor. Voeg dan die knoffel, seldery en kruie by en meng goed deur. Bedek met foelie en rooster vir 20 minute in die verhitte oond. Haal die foelie af, roer deur en rooster sonder die foelie vir nog 20 minute of tot die groente karamelliseer en effens geskroei raak.Terwyl die groente in die oond is, kan jy die botter in ’n kastrol verhit. Voeg die rooi-ui by en soteer tot sag.

KAASSOUS
Verhit die botter in ’n kastrol. Voeg die meel by en roer vir ’n minuut tot glad. Haal van die plaat af. Voeg die melk bietjies-bietjies op ’n slag by en roer die heeltyd. Sit terug op die plaat en roer tot verdik. Roer die bloukaas by. Haal van die plaat af en geur na smaak.

Sit alles Bymekaar
Haal die groente uit die oond sodra dit sag is. Voeg omtrent 100-150 ml van die bereide kaassous by. Geur na smaak met sout en varsgemaalde swartpeper. Skep die groentemengsel in die cannelloni-buisies en pak dit in ’n gesmeerde oondbak sodat hulle netjies langs mekaar lê.
Smeer die gekaramelliseerde uie oor die buisies. Gooi die res van die sous bo-oor om dit oraloor te bedek. Strooi die cheddar en parmesaan oor. Bak in die verhitte oond vir 40 minute of tot die cannelloni sag is. Garneer met roket en sit voor.

Print Friendly, PDF & Email
 

VEGETARIES LASAGNE

Woumarie

Bestanddele
lasagne-velle
500g geroomde spinasie
1 botterskorsie, geskil en in blokkies gesny
1 ui, gekap
2 knoffelhuisies, gekneus
250g ricotta
1 koppie gerasperde Cheddarkaas
sout, opsioneel

METODE
Kook lasganevelle tot gaar en hou eenkant. Braai uie en knoffel, voeg botterskorsie by, sit deksel op en laat dit gaar stoom. Maak botterskorsie en ui fyn (jy moet dit kan “smeer”) Pak die helfte van die spinasie onder in ‘n oondvaste glasbak, dan ‘n laag ricotta, dan die helfte van die botterskorsie en dan ‘n laag pasta. Herhaal die proses. Strooi die Cheddar heel bo-op. Bak teen 180 grade vir 20 minute.

Print Friendly, PDF & Email
 

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

Print Friendly, PDF & Email
 

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

Print Friendly, PDF & Email
 

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

Print Friendly, PDF & Email
 

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.

Print Friendly, PDF & Email
 

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.

Print Friendly, PDF & Email
 

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.

Print Friendly, PDF & Email