coriander Archives

Potato salad

Sweetcorn potato salad

30 minutes

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Pulled pork adobo

2 hours 15 minutes

Braai recipes

Herby pap braai dippers

40 minutes

Lamb recipes

Curried leg of lamb

2 1⁄2 hour

Boards and

Rib and wing platter

15 minutes

Curry recipes

Lentil curry with two-ingredient flatbreads

1 hour

Dhal

20 minutes

Chicken recipes

Whole chicken soup

1½ - 2 hours

Bacon recipes

Bacon-and-egg fried chipotle rice

20 minutes

Eid recipes

Seafood paella

45 minutes

Vegan roast butternut-and-chickpea curry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

1 butternut 1, peeled and cubed (or 300 g prepared butternut cubes)
¼ cup olive oil
sea salt and freshly ground black pepper, to taste
1 onion, chopped
1 t fresh ginger, minced
1 t garlic, minced
1 t turmeric
2 t ground cumin
1 tomato, grated
¼ cup water
1 x 400 g can chickpeas, drained
½ can coconut milk
fresh coriander, to garnish

Method

1. Preheat the oven to 180ºC. Place the butternut on a baking tray and drizzle with 2 T olive oil. Season, then roast until tender, about 30 minutes.

2. Meanwhile, heat the remaining olive oil in a pan and season. Add the onion and saut for 1 minute. Add the ginger, garlic and spices, then fry until fragrant, about 2–3 minutes.

3. Add the tomato and water. Reduce the heat to a simmer and cook for 15 minutes.

4. Add the chickpeas and butternut, and stir to coat. Add the coconut milk and stir to combine. Garnish with coriander.

Find more vegan recipes here.

Read Mogau's inspiration for this recipe here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer

Spinach lasagne

Kung pao chicken

Durban fish curry

Baked cauliflower pilaf with cucumber and mint raita

Sweetcorn potato salad

Pulled pork adobo

Herby pap braai dippers

Curried leg of lamb

Rib and wing platter

Lentil curry with two-ingredient flatbreads

Dhal

Whole chicken soup

Bacon-and-egg fried chipotle rice

Seafood paella

Vegan roast butternut-and-chickpea curry

Vegan roast butternut-and-chickpea curry

Ingredients

Method