This recipe by Heleen Meyer, screams winter comfort food. It’s perfect for this cold weather we’re having. The creamy coconut sauce with chunks of vegetables and chickpeas will warm you up from the inside out. If you’re not a fan of brinjal (also called aubergine, or egg plant), use cauliflower florets as an alternative – they’re equally delicious in this recipe.
See Heleen’s tip on ‘making’ coconut milk.
Vegetarian hotpot
Recipe by Heleen Meyer
Image by Adel Ferreira, for LiG Tydskrif
Serves 6 – 8
20 ml (4 tsp) olive oil
2 onions, chopped
2 cloves of garlic, crushed
15 ml (1 tbsp) grated fresh ginger
1-2 small red chillies, whole or chopped (seeded if preferred)
2-3 medium carrots, halved and cut into thick diagonal slices
15 ml (1 tbsp) mild curry powder, or to taste
20 ml (4 tsp) ground cumin
300 g (2 medium) sweet potatoes in the skin, cubed
300 g butternut, peeled and cubed
250 g button mushrooms, quartered
1-2 medium brinjals in the skin, cubed or 200 g cauliflower, cut into florets
500 ml (2 cups) strong Rooibos or vegetable stock
juice and finely grated rind of 1 lemon
1 x 400 g tin chickpeas or butter beans, drained
½ x 400 ml tin coconut milk (see tips)
60 ml (¼ cup) coarsely chopped fresh coriander leaves
salt and pepper to taste
extra fresh coriander leaves to garnish
1. Preheat a large pot oil over medium heat and add the oil. Sauté onions, garlic, ginger and chillies for
a few minutes. Add carrots, curry powder and cumin and sauté until aromatic.
2. Stir in sweet potatoes, butternut and mushrooms and sauté for a few minutes. Add brinjals with the
liquid and lemon juice and rind.
3. Reduce the heat and simmer with a lid for 30-40 minutes or until the veggies are just tender, but
not mushy.
4. Stir in the remaining ingredients, except the extra coriander leaves, and allow to heat through for a
few minutes.
5. Season to taste with salt, pepper and lemon juice. Serve in bowls as is, or on a small portion of
brown basmati rice or couscous. Garnish with extra coriander leaves.
Tips:
1. If you don’t have coconut milk, soak 60 ml (¼ cup) desiccated coconut in 200 ml milk for 30 minutes
and use as above. The coconut will soften, so it’s not necessary to drain it from the milk first.
2. Coconut milk freezes very successfully and can be used in any recipe once thawed again
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