
Ingredients:
- 4tbsp olive oil
- 2 onions chopped
- 2tbsp garlic (diced or grated)
- 1 tbsp ginger (grated)
- 2 tsp mustard seeds
- 2 tsp coriander seeds
- 2tbsp ground coconut
- 2tbsp ground coriander/dhania
- 1-2tbsp curry powder (depending on how hot you want the curry to be)
- 1tbsp cumin tbsp. ground salt
- 2 red tomatoes chopped
- 400g butternut diced
- 250g frozen peas
- 250g corn kernels (1 tin drained and rinsed)
- 1 potato, diced (optional)
- 1 tin butterbeans (drained and rinsed)
- 1 punnet fresh coriander
- 750ml water
Method:
- Add the olive oil, onions, garlic, ginger and all the spiced to a pot and bring up to heat
- Add all the vegetables together in the pot – and mix.
- Now add the salt
- Add the water and bring to the boil for 10 minutes
- Just before you add the pot to the wonderbag, add the butterbeans.
- Place in wonderbag for 5 hours
- Serve with fresh basmati rice and top with fresh coriander
This dish can be served with sambels but I would highly recommend a tablespoon of Mrs. Ball Chutney and some coarse salt – delicious!
Photography By Nick Ferreira