sea salt and freshly ground black pepper Archives

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

Seafood recipes

Prawn cakes

40 minutes

Cheese recipes

Roast tomato Caprese salad

30 minutes

Cauliflower recipes

Cauliflower mac and cheese

45 minutes

Asian recipes

Butter chicken noodles

35 minutes

Fish recipes

Summer ceviche salad

Tart recipes

Tomato-and-lemon ricotta tart

25 minutes

Cauliflower recipes

30-minute coconut hake with cauliflower rice

20 minutes

Cauliflower recipes

Brie-baked cauliflower

40 minutes

Butternut recipes

Hasselback butternut

60 minutes

Beef recipes

Spicy tshotlho

2½ hours

Beans recipes

Four-bean curry

25 minutes

Four-bean curry

Serves 4 tp 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 T oil
1 onion, chopped
1 t ginger, minced
1 t garlic, minced
2 t curry powder
½ t ground turmeric
2 tomatoes, grated
1 t sugar
1 cup water
sea salt and freshly ground black pepper, to taste
¼ cup coconut milk
200 g green beans, blanched
1 x 400 g can butter beans, drained
1 x 400 g can kidney beans, drained
1 x 400 g can black beans, drained
coriander, to garnish
rice or flatbread, for serving

Method

1. Heat the oil in a large saucepan and fry the onion for 1 minute over a medium heat. Add the ginger, garlic, curry powder and turmeric, and fry until the spices are fragrant.

2. Add the tomatoes, sugar and water. Simmer for 10 minutes. Season with salt and pepper.

3. Stir in the coconut milk and combine well. Add the beans. Simmer, uncovered, for 10 minutes.

4. Garnish with chopped coriander and serve with rice or flatbreads.

Find more budget beans recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Marcelle De Wet

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Fried cauliflower

Aglio e olio with spinach

Harissa brinjal salad

Prawn cakes

Roast tomato Caprese salad

Cauliflower mac and cheese

Butter chicken noodles

Summer ceviche salad

Tomato-and-lemon ricotta tart

30-minute coconut hake with cauliflower rice

Brie-baked cauliflower

Hasselback butternut

Spicy tshotlho

Four-bean curry

Four-bean curry

Ingredients

Method