Curried Vegetables

Potjie No: 1 and 3
Serves: 8 – 10
Cooking Time: 1 hour
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30 ml cooking oil
2 large onions, sliced
4 large cloves garlic, crushed
15 ml chopped root ginger
15-30 ml medium curry powder
5 ml turmeric
2 bay leaves
5 ml salt
50 ml sultanas
2 large tomatoes, skinned and coarsely chopped
3 potatoes, peeled and sliced
250 g green beans, cut into pieces
½ cabbage, shredded
A few outside cabbage leaves to cover

Heat oil in small potjie.
Add onion and garlic and sauté until transparent.
Add ginger, curry powder, turmeric and bay leaves and fry lightly.
Add salt, sultanas and tomatoes.
Simmer while stirring continuously until the mixture is thick.
Remove from heat and set aside.
Grease large potjie with butter.
First place potatoes on the bottom.
Spoon a little sauce over the potatoes and then place green beans on top of potatoes.
Spoon some more sauce over.
Now arrange shredded cabbage on top of beans.
Spoon remaining sauce over.
Arrange outside cabbage leaves over the top of the vegetables to keep them moist during the cooking process.
Cover with lid and place over a slow fire for 30-45 minutes or until the vegetables are cooked.

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