South African Vegetable Curry

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.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 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

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 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.

Step 10

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

Step 11

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

Nutrition Facts

Serving size	(2703.0g)

Amount per serving	% Daily Value*
Calories	1923.1

Total Fat 46.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5057.8mg	0%
Total Carbohydrate 340.1g	0%
Dietary Fiber 73.8g	0%
Total Sugars 92.4g
Protein 63.0g	0%

Vitamin D 0IU	0%
Calcium 772.5mg	0%
Iron 29.6mg	0%
Potassium 6995.0mg	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: 20.7%

Protein: 12.4%

Carbs: 66.9%