South Africa Vegetable Curry

Nutriscore Rating: 76/100

Embark on a flavorful journey to South Africa with this hearty and aromatic Vegetable Curry, a vibrant blend of bold spices and wholesome ingredients. This vegan-friendly recipe combines tender potatoes, carrots, zucchini, and red bell pepper with protein-packed chickpeas in a luscious coconut milk and tomato-based sauce, infused with curry powder, cumin, coriander, turmeric, and a hint of cinnamon. Simmered to perfection and brightened with fresh baby spinach, this one-pot dish is both comforting and nutrient-rich. Serve over fluffy rice or alongside warm flatbread for a satisfying meal that’s as easy to prepare as it is to fall in love with. Perfect for quick weeknight dinners or meal prep, this South African Vegetable Curry is a celebration of global cuisine that’s both wholesome and irresistibly delicious!

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 tablespoons vegetable oil
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 cinnamon stick
• 2 medium, peeled and chopped potatoes
• 2 medium, peeled and sliced carrots
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 1 15-ounce, drained and rinsed canned chickpeas
• 1 14-ounce canned diced tomatoes
• 1 13.5-ounce can coconut milk
• 1 cup vegetable stock
• 3 cups baby spinach
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons, chopped (optional) fresh cilantro
• 1 serving per person (to serve) cooked rice or flatbread

📝 Instructions

11 steps

1. Heat the vegetable oil in a large pot over medium heat.

2. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

3. Stir in the minced garlic and ginger and cook for another 1 minute until fragrant.

4. Add the curry powder, ground cumin, ground coriander, turmeric powder, and cinnamon stick. Stir to combine the spices with the onions, garlic, and ginger. Cook for 1-2 minutes until the spices are toasted and aromatic.

5. Add the chopped potatoes, carrots, zucchini, and red bell pepper to the pot. Stir well to coat the vegetables with the spice mixture.

6. Pour in the canned chickpeas, diced tomatoes, coconut milk, and vegetable stock. Stir to combine all the ingredients.

7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

8. Stir in the baby spinach and cook for 2-3 minutes, just until wilted.

9. Season the curry with salt and black pepper to taste. Adjust seasoning as needed.

10. Remove the cinnamon stick before serving.

11. Serve the South African Vegetable Curry hot, garnished with fresh cilantro if desired, over cooked rice or with flatbread on the side.

Nutrition Facts

1 serving (2556.8g)

Calories		1720
% Daily Value*
Total Fat		50.0 g	64%
	Saturated Fat	8.8 g	44%
	Polyunsaturated Fat	21.2 g
Cholesterol		8 mg	3%
Sodium		10896 mg	474%
Total Carbohydrate		282.2 g	103%
	Dietary Fiber	47.9 g	171%
	Total Sugars	81.6 g
Protein		45.9 g	92%
Vitamin D		0.0 mcg	0%
Calcium		624 mg	48%
Iron		28.3 mg	157%
Potassium		5718 mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 450 cal (25.5%%)

Protein: 183 cal (10.4%%)

Carbs: 1128 cal (64.0%%)