Vegan recipes Archives

Dip recipes

Pea-and-broad bean dip

10 minutes

Vegan recipes

Rolex

30 minutes

One-pot wonder

Bredie

30 minutes–1 hour

Indian recipes

Russum

30 minutes

Chilli recipes

Cucumber salad with chilli oil

5 minutes

Beans recipes

Bean-and-peanut soup

30 minutes

Braai recipes

Vegan braaibroodjies

20 minutes

Ice cream

Refined-sugar free pistachio-tahini date ice cream

Butternut recipes

Brûléed butternut

35–40 minutes

Broccoli recipes

Whole roast broccoli

30 minutes

Cabbage recipes

Overnight cabbage pickle

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

Cheesy sweetcorn bread

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Sandwich biscuits with speculaas

Pea-and-broad bean dip

Rolex

Bredie

Russum

Cucumber salad with chilli oil

Bean-and-peanut soup

Vegan braaibroodjies

Refined-sugar free pistachio-tahini date ice cream

Brûléed butternut

Whole roast broccoli

Overnight cabbage pickle

Four-bean curry

Four-bean curry

Ingredients

Method