Main Courses

Vegetarian Curry

Recipe from: I Love Cooking


30 ml sunflower oil
3 leeks, thickly sliced diagonally
2 - 3 green chillies, finely chopped
15 ml ground coriander seeds
30 ml curry powder
2 green peppers, cut into 2-cm cubes
250 g each of thick carrot baby carrot slices, sliced green beans, small cauliflower florets and diced pumpkin
500 g potato, peeled and diced into 2-cm cubes
250 ml Safari Seedless Raisins
2 x 410 g cans chopped tomatoes
65 ml tomato paste
180 ml prepared vegetable stock
65 ml brown sugar
10 - 15 ml crushed garlic
garlic & herb seasoning salt
freshly-milled black or white pepper
125 ml coarsely chopped coriander leaves or parsley


Heat the oil in a saucepan and add the leeks, chillies, coriander, curry and peppers. Sauté briefly until aromatic, then add rest of ingredients, except seasoning and herbs.

Cover and simmer for 20 minutes or until veggies are cooked and sauce has reduced and thickened nicely. If you want a really thick sauce, increase the heat, remove the lid and cook rapidly until the sauce has reduced and thickened to your liking.

Season, stir in the herbs and serve with brown rice and sambals.

Serves 6