Spicy vegetable curry with pumpkin fritters

 

Spicy vegetable curry with pumpkin fritters – A South African feast

A bowl of rich, aromatic curry is a hearty meal very few South Africans can decline. This spicy vegetable curry is a flavoursome dish super comforting and nutritious. This dish is perfect for an individual who prefers a vegan and /or vegetarian diet as it is completely plant-based.

Serve this satisfying curry dish with white basmati rice. It pairs really well with cinnamony pumpkin fritters to provide a striking contrast to the spiciness of the curry.

If you are a mom with kids, getting them to eat veggies can sometimes be a bit of a struggle. However, with this delicious curry dish, your little ones will not even know they are enjoying some tasty veggies! You may just need to adjust the spiciness level depending on the tolerance level of your children.

This spicy vegetable curry is amazingly versatile. You can simply use any veggies you have available.

If you prefer, you can serve the pumpkin fritters rather as dessert with ice cream.

Recipe by Candice BradfordCourse: Main Cuisine: South African Difficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

INGREDIENTS

• SPICY VEGETABLE CURRY

• 2 cups basmati rice

• 10 ml canola oil / coconut oil

• 5 ml ground cumin

• 5 ml ground coriander

• 1 onion, red or white, roughly chopped

• 2 chillies, seeds in or out, chopped

• fresh coriander

• 2 bay leaves

• 4 curry leaves

• 10 ml crushed garlic

• 5 ml tomato paste

• 10 ml sugar

• salt and pepper to taste

• 1 cup vegetable stock

• 5 ml corn flour

• 15 ml nartjie oros

• 15 ml masala / curry spice

• 1 cup pumpkin

• ½ cup baby marrow

• ½ cup cauliflower

• ½ cup brussels sprout

• PUMPKIN FRITTERS

• 1 cup pumpkin

• 1 egg

• ¾ cup rice flour

• 1 ml baking powder

• 2 ml nutmeg

• 2 ml cinnamon

• 1 ml ground cardamom

• salt

• paprika

• ¾ cup castor sugar

• 5 ml cinnamon

• oil

METHOD

• Spicy vegetable curry
• In a pot, bring the rice to the boil. Add the salt and allow to cook until done. Then, drain and set aside until later.
• In another pot, heat the oil and add the chopped onion. Add the spices and sweat the onion with the spices. Add the bay & curry leaves as well as the chillies.
• Next, add the Brussels sprouts and stir. Add the rest of the vegetables and the tomato paste and stir until the veggies are coated in the spices.
• Add the salt, pepper, sugar and vegetable stock and stir. Next pour in a cup of water and add fresh coriander. Remember to keep some for garnish. Simmer for 20 minutes.
• In a jug, add corn starch to the Oros and stir. Pour the Oros through a sieve into the curry. Stir the curry and simmer for a further 15 minutes on medium heat.
• Plate the rice and curry and serve in bowls. Garnish with fresh coriander.
• Pumpkin fritters
• Cook the pumpkin until soft, drain and mash.
• Add seasoning and beaten egg and whisk together.
• Add a little rice flour until a batter is formed and add baking powder.
• In a heated pan, add oil and drop spoonfulls of the pumpkin batter into the pan. Fry for 5 minutes until golden each side. Then, drain the oil on kitchen towel.
• In a bowl, add the castor sugar, cinnamon and cardamom. Add the hot fritters and shake until sugar coated. Shake off the excess sugar and set the fritters aside.
• Serve with curry or as a sweet dessert with vanilla ice cream.
• https://www.thesouthafrican.com/food/recipes/spicy-vegetable-curry-with-pumpkin-fritters-a-south-african-feast/