South African Vegetable Curry

Nutriscore Rating: 83/100

Dive into the rich, aromatic flavors of South Africa with this hearty South African Vegetable Curry, a dish that brings vibrant spices and wholesome ingredients together in perfect harmony. Featuring a colorful medley of tender potatoes, carrots, butternut squash, green beans, and chickpeas, this curry is simmered in a luscious coconut milk and tomato base infused with fragrant spices like turmeric, cumin, coriander, and cinnamon. A hint of cayenne pepper adds just the right amount of heat, while fresh ginger and garlic deepen the flavor profile. Finished with a burst of fresh cilantro and a squeeze of lemon juice, this plant-based comfort food is both nourishing and absolutely irresistible. Ready in just an hour and perfect for pairing with rice, naan, or roti, it’s an easy-to-make, satisfying meal that’s ideal for vegans, vegetarians, and spice lovers alike.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

23 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 stick cinnamon stick
• 2 tablespoons tomato paste
• 1 14-ounce can crushed tomatoes
• 1 13.5-ounce can coconut milk
• 1 cup vegetable stock
• 2 medium potatoes, peeled and diced
• 2 large carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 1 cup green beans, trimmed
• 1 15-ounce can chickpeas, drained and rinsed
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 teaspoons lemon juice

📝 Instructions

11 steps

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

2. Add the diced onion and sauté for 5-7 minutes, until softened and golden.

3. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, until fragrant.

4. Add the ground turmeric, cumin, coriander, paprika, cayenne pepper, and the cinnamon stick. Toast the spices for 1 minute to release their aroma.

5. Stir in the tomato paste, and cook for another 1-2 minutes, mixing thoroughly.

6. Add the crushed tomatoes, coconut milk, and vegetable stock. Stir to combine.

7. Add the diced potatoes, sliced carrots, and cubed butternut squash. Bring the mixture to a gentle simmer.

8. Cover the pot and let it simmer for 20 minutes, stirring occasionally, until the vegetables start to soften.

9. Add the green beans and chickpeas, then season the curry with salt and black pepper. Simmer uncovered for another 10 minutes, until all the vegetables are tender.

10. Stir in the chopped cilantro and fresh lemon juice. Remove the cinnamon stick before serving.

11. Serve hot with steamed rice, roti, or naan bread. Enjoy!

Nutrition Facts

1 serving (437.2g)

Calories		317
% Daily Value*
Total Fat		7.4 g	10%
	Saturated Fat	0.9 g	4%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		771 mg	34%
Total Carbohydrate		56.4 g	21%
	Dietary Fiber	11.8 g	42%
	Total Sugars	16.6 g
Protein		10.9 g	22%
Vitamin D		0.0 mcg	0%
Calcium		120 mg	9%
Iron		4.4 mg	24%
Potassium		1171 mg	25%

*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: 406 cal (20.1%%)

Protein: 261 cal (12.9%%)

Carbs: 1355 cal (67.0%%)