South Africa Vegetable Curry

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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 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

Directions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Step 9

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

Step 10

Remove the cinnamon stick before serving.

Step 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

Serving size	(2556.8g)

Amount per serving	% Daily Value*
Calories	1720.3

Total Fat 50.0g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 21.2g
Cholesterol 7.9mg	0%
Sodium 10896.3mg	0%
Total Carbohydrate 282.2g	0%
Dietary Fiber 47.9g	0%
Total Sugars 81.6g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 624.0mg	0%
Iron 28.3mg	0%
Potassium 5718.1mg	0%

*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: 25.5%

Protein: 10.4%

Carbs: 64.0%