South African Vegetable Curry

Notes: Joan Bacharach shares this curry from the Cape Malay community in South Africa. She serves it with brown rice, shredded coconut, and chutney.


Makes 6 to 8 servings

Recipe from


Nutritional Information

Calories 170
Caloriesfromfat 22 %
Protein 4 g
Fat 4.2 g
Satfat 0.5 g
Carbohydrate 33 g
Fiber 6.9 g
Sodium 43 mg
Cholesterol 0.0 mg


3/4 pound carrots, peeled
3/4 pound green beans, rinsed, ends trimmed
1 head cauliflower (1 1/2 lb.), rinsed
1 green bell pepper (6 oz.), rinsed, stemmed, and seeded
1/2 pound (1 1/2 cups) dried peaches
2 tablespoons salad oil
1 onion (1/2 lb.), peeled and thinly sliced
2 tablespoons minced fresh ginger
2 cloves garlic, peeled and chopped
2 cinnamon sticks (each 2 in.)
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 1/2 cups vegetable broth or fat-skimmed chicken broth
3 cups (1/2 lb.) coarsely shredded cabbage


1. Cut carrots into 1/2-inch-thick slices. Cut beans into 1 1/2-inch pieces. Cut the cauliflower into 1 1/2-inch florets. Cut pepper and peaches into 1-inch pieces.

2. In a 5- to 6-quart pan over medium-high heat, stir oil, onion, ginger, garlic, and cinnamon sticks until onion is limp, 5 to 7 minutes. Add curry powder and turmeric; stir 30 seconds. Add broth, carrots, beans, cauliflower, bell pepper, peaches, and cabbage; bring to a boil over high heat.

3. Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes. Add salt to taste.


March 2000
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