Main Courses African Simmering
August 21, 2015
1-2 Tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, grated
1/2 Tbsp ginger, grated
2 red or orange chillies, finely sliced (remove seeds for a milder version)
2 tsp curry powder
1 tsp turmeric
1 tsp paprika
3 roma tomatoes, skins removed and finely chopped
1 cup warm water
3 cups carrots, grated
3 cups cabbage, finely shredded
1 tsp white or red wine vinegar
1 sachet Canderel Yellow
Salt & pepper
Heat the oil in a heavy-based pot.
Add the onions and cook over a low heat for 10 minutes until tender and translucent.
Turn up the heat and add the garlic and ginger. (Add more oil if needed.)
Fry for 2 minutes.
Add the curry powder, turmeric and paprika, fry for another 2 minutes.
Add the chopped tomatoes and ½ cup warm water.
Cook over a low heat for 7 minutes.
Add the carrot and cabbage, stirring well (add more water if needed).
Cook over a low heat for about 10 minutes until all the ingredients are soft. Season with vinegar, Canderel Yellow, salt and pepper. Serve warm.