|1||onion — chopped|
|2||garlic cloves — crushed and chopped|
|50 ml||curry powder — medium|
|25 ml||ground coriander|
|25 ml||ground cumin|
|400 g||butternut — peeled and chopped|
|300 g||sweet potato — peeled and chopped|
|1||tomato — chopped|
|50 g||tomato paste|
|1 tin||coconut milk|
|1 cup||vegetable stock|
|1 tin||chickpeas - drained and rinsed|
|1 tin||kidney beans — drained and rinsed|
|sour cream — or double cream yoghurt|
1. Heat the oil in your potjie on the fire and fry the onion until translucent.
2. Now add the garlic, lentils and all the spices. Fry for another minute or two but proceed to the next step before the spices burn. If you are losing control and things get overly sticky and want to burn, just add a bit of water to regain control.
3. Now add the butternut and sweet potato and toss with everything else already in the potjie.
4. Next you add the tomatoes, tomato paste, coconut milk and stock. Stir everything until mixed and place the lid on the pot.
5. Now let it simmer for 15 minutes and then add the chickpeas and kidney beans. Mix and put the lid back on.
6. Simmer over medium heat for at least 30 minutes until all the vegetables are soft and cooked through. During this time you can occasionally lift the lid to slide your wooden spoon along the bottom of the potjie and gently toss everything. You don’t want anything to break apart but you also don’t want anything to stick to the bottom of the potjie and burn.
7. If at any stage you feel that the potjie is running dry and wants to burn, add a bit more water. This should not be the case though.
8. Taste the potjie and season with salt and pepper.
9. Serve with fresh coriander and sour cream or double-cream yoghurt.
Jan Braai The Vegetarian Option is published by Bookstorm. Recommended retail price: R370