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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 22%
  • Protein: 4g
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Carbohydrate: 33g
  • Fiber: 6.9g
  • Sodium: 43mg
  • Cholesterol: 0.0mg


  • 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
  • Salt
  • Apricot-Lemon Chutney


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