Recipes Archive

Asian recipes

Easy vegan stir fry

20 minutes

Curry recipes

Quick vegan curry

15 minutes

South African

Abi’s ultimate pampoenkoekies

1 hour (or less if you microwave the pumpkin)

Braai recipes

Next-level lamb braai

25 minutes

Braai recipes

Milk-tart jaffles

20-30 minutes

Braai recipes

Braaied mielies three ways

25 minutes

Braai recipes

Abi’s ultimate boerie rolls 2 ways

20 minutes

Bread recipes

Reduced-sugar banana bread

50 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Dhal recipes

Dhal bowl

40 minutes

Dhal bowl

Serves 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 T ghee
10 curry leaves
2 t garlic, grated
2 t ginger, grated
1 r fresh turmeric, grated
3 T curry paste
1 red chilli, finely chopped
250 g split red lentils
4 cups Woolworths fresh free-range chicken stock
salt, to taste
100 g fresh coconut, grated
2 T coriander, chopped
1 cup coconut cream, for serving
rotis, for serving

Method

1. Heat the ghee in a saucepan. Stir in the curry leaves, garlic, ginger, turmeric, curry paste and chilli. Cook for 1 minute, then stir through the lentils.

2. Add the stock and cook for 20–30 minutes. Season to taste.

3. Blend the fresh coconut and coriander.

To serve, spoon the dhal into bowls, then pour over the coconut cream. Add a dollop of coriander-and-coconut mixture.

Browse more Indian recipes here.

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Easy vegan stir fry

Quick vegan curry

Abi’s ultimate pampoenkoekies

Next-level lamb braai

Milk-tart jaffles

Braaied mielies three ways

Abi’s ultimate boerie rolls 2 ways

Reduced-sugar banana bread

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Dhal bowl

Dhal bowl

Ingredients

Method