RECIPES - VEGETARIAN
 
 
 

 

MIXED VEGETABLE POT - Serves 6 - 8
30ml (2 Tbsp) butter
15ml (1 tsp) olive oil
2 leeks, sliced
3 cloves garlic, crushed
400g unpeeled baby potatoes
500g peeled and cubed pumpkin or butternut
375ml (1.5 cups) vegetable stock
15ml (1 Tbsp) chopped fresh herbs or 5ml (1 tsp) dried
salt and freshly ground black pepper to taste
1 aubergine, sliced
125g large brown mushrooms
250g broccoli florets
  • Heat butter and oil in a medium sized pot over moderate coals and sauté leeks and garlic until soft, but not brown.
  • Add potatoes pumpkin stock herbs and seasoning.
  • Cover and simmer over low coals for about 15 minutes.
  • Top with aubergine slices, mushrooms and broccoli and simmer for another 10 minutes until the vegetables are just soft.
  • If need be place some hot coals on the lid to speed up cooking.
SWEET POTATO WITH ROSEMARY - Serves 4 - 6
30ml (2 Tbsp) olive oil
30ml (2 Tbsp) butter
6 cloves garlic, peeled and sliced
80ml (.75 of a cup) vegetable stock
5ml (1 tsp) salt
15ml (1 Tbsp) finely chopped rosemary or 5ml (1 tsp) dried
3 medium sweet potatoes, unpeeled
  • Heat oil and butter in a small potjie over moderate coals and sauté garlic until soft.
  • Add vegetable stock and salt and rosemary.
  • Cut sweet potatoes into 1 cm thick slices and place in the pot.
  • Cover with lid and simmer for 20 – 30 minutes until sweet potatoes are soft.
CASHEW & VEGETABLE KORMA - Serves 6
50ml oil
.5 tsp whole cumin seeds
8 peppercorns
2 medium onions, one finely chopped and one sliced
2 tsp fresh ginger, chopped
1 clove garlic, finely chopped
1 tsp ground coriander seeds
.25 tsp turmeric
95g unsalted cashews
8 baby potatoes
125ml coconut milk
250g broccoli
1 green pepper, seeded and diced
140g mangetouts
50g peas
8 baby gem squash, halved
1 Tbsp fresh coriander leaves
10 curry leaves rinsed in salt water
Salt and pepper
  • Heat half the oil in a potjie over moderate coals.
  • Add cumin and peppercorns and fry for one minute.
  • Add the onions and fry until tender. Add the ginger, garlic, coriander seed and turmeric.
  • After a minute add the coriander leaves, cashews, the potatoes and coconut milk and simmer for 10 minutes.
  • Lastly add all the vegetables, coriander leaves and curry leaves.
  • Add salt and pepper to taste and simmer until all vegetables are just cooked.
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