TASTE's best vegan recipes

South African

Umxhaxha

15 minutes

Kebabs

Batata harra (chilli potatoes)

30 minutes

Bread recipes

Sourdough

1 hour

Rosh Hashanah

Mixed salad greens

Jewish holiday

Home-pickled cucumbers

5 minutes

Canned food

Vegan “fish”cakes

20 minutes

Coconut recipes

Vegan litchi granita

Kids recipes

Baked mashed potato boats

40 minutes

Cauliflower recipes

Shaved cauliflower salad

30 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

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Vegan roast butternut-and-chickpea curry

Ingredients

Method