Your go-to vegetarian recipe collection

Beans recipes

Bean curry

1 hour

Breakfast recipes

LA Kitchen Huevos

10 minutes

Soup recipes

Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

Chocolate recipes

Mexican hot chocolate

15 minutes

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Coconut recipes

Coconut ice

10 minutes

Afternoon tea

Sweet-and-savoury scone cake

15 - 20 minutes

Dhal recipes

Dhal (lentil curry)

1 hour

Tomato curry with coconut-hazelnut rice

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the curry:

2 T butter
1 T olive oil
1 red onion, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
1 t ground cinnamon
2 t cumin seeds
1 t ground coriander
2 t smoked chilli flakes
1 T cardamon pods
6 cloves
2 T tomato paste
1 kg Woolworths exotic whole tomatoes
1 x 400 g can Italian whole tomatoes
2⁄3 cup water (from the tomato can)
Salt and white pepper, to taste
Mrs balls chutney, for serving

For the coconut-hazelnut rice:

30 g butter or ghee, melted
400 g brown basmati rice, cooked
50 g hazelnuts, toasted and roughly chopped
40 g coconut chunks, finely grated

Method

To make the curry, heat the butter and olive oil in a pan and gently fry the onion over a medium to high heat until soft and golden.
Add the spices and cook for a further 2 minutes. Add the remaining ingredients and simmer for 20 minutes over a medium to low heat, or until slightly reduced. Season to taste.
To make the rice, heat the butter or ghee in a pan until golden. Stir in the rice, hazelnuts and grated coconut. Serve with the tomato curry and chutney.

Cook's note: The tomato gravy used as a base for many curries is packed with flavour, making a tasty meal in its own right, that’s also great for your budget.

Discover more curry recipes here.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Charcoal pasta with seaweed butter

Bean curry

LA Kitchen Huevos

Tomato broth with baby spinach, cannellini beans and olives

Mexican hot chocolate

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Coconut ice

Sweet-and-savoury scone cake

Dhal (lentil curry)

Creamed spinach with smoked chilli-yoghurt

Chilli linguine with blistered tomatoes

Tomato curry with coconut-hazelnut rice

Tomato curry with coconut-hazelnut rice

Ingredients

Method