Vegetable Curry

1 Onion – Diced
1 Clove Garlic – Minced
1 Knob Ginger (± 2cm) – Minced
1 Green pepper – Seeded and roughly chopped
1 Red Pepper – Seeded and roughly chopped
½ butternut – Peeled, seeded and cut into chunks
1 sweet potato – Peeled and cut into chunks
1 large potato – Peeled and cut into chunks
2 carrots – peeled and cut into rings
3 tomatoes – cut into small chunks
1 tbsp masala powder/Curry powder
2 green chillies – deseeded and minced (optional if you prefer hot curries)
2 tbsp olive oil
Hoogland Vegetable Salt to taste
½ tin coconut milk

In a heavy-based pan heat the olive oil and fry the onion, green and red peppers until the onion becomes translucent, add the garlic and ginger and fry for 2 minutes.
Add the masala powder and stir in the tomatoes, fry for 3 minutes.
Add the rest of the vegetables and the coconut milk and season to taste.
Reduce the heat, cover and simmer for 45 minutes, or until the potatoes are cooked. (Add water if the curry becomes dry)
Adjust seasoning if necessary.
Serve with fresh corriander and chillies

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