Creamy butter chickpea curry combines warming spices, silky tomato gravy and tender chickpeas for a satisfying vegetarian meal.
Image: Instagram / fullofplants
As winter settles in, few meals hit the spot quite like a hearty curry simmering on the stove.
Rich spices, warming aromas and wholesome ingredients come together to create dishes that are comforting, satisfying and surprisingly affordable.
Meat-free curries have long been a staple in many South African homes, proving that you don't need meat to create a meal packed with flavour.
Whether you're looking to cut back on meat, stretch your grocery budget a little further or simply try something different, these vegetarian curry recipes are guaranteed to become favourites.
From a creamy butter chickpea curry inspired by classic butter chicken flavours to a nostalgic sugar bean and potato curry and a rich coconut red lentil curry, these recipes deliver plenty of comfort with every spoonful.
Inspired by the rich flavours of butter chicken, this creamy butter chickpea curry combines warming spices, silky tomato gravy and tender chickpeas for a satisfying vegetarian meal.
Ingredients
For the chickpea marinade
For the gravy
Method
In a large bowl, combine the yoghurt, lemon juice, ginger and garlic paste, salt and all the spices listed for the marinade. Add the chickpeas and mix well. Cover and refrigerate for at least three hours or overnight.
Preheat the oven to 180°C. Spread the marinated chickpeas on a baking tray and bake for 10 minutes.
Heat the butter and olive oil in a pot over medium heat. Add the onion, chilli, garlic, ginger and cashew nuts and cook until the onions are soft and translucent.
Add the turmeric, garam masala, dhania powder, jeera powder and Kashmiri masala. Stir for one minute before adding the chopped tomato and tomato paste.
Cook for about 10 minutes until the tomatoes soften. Season with salt and sugar.
Blend the mixture with a little water until smooth.
Return the gravy to the pot and bring to a gentle simmer. Add the baked chickpeas and stir well.
Pour in the cream and cook over low heat for 10 minutes. Crush the kasoori methi between your palms and stir it through the curry.
Garnish with fresh coriander and serve with rice, naan or roti.
This simple sugar bean and potato curry is a nostalgic family favourite that delivers comforting flavours and makes a budget-friendly meal for any day of the week.
Ingredients
Method
Heat the oil in a large pot over medium heat.
Add the curry leaves, cumin seeds, cardamom pods, cinnamon stick, star anise and fennel seeds. Fry for about one minute until fragrant.
Add the onion, chillies and garlic. Cook until the onion softens.
Stir in the tomato, Kashmiri masala, cumin powder and turmeric. Cook for two to three minutes.
Add the potatoes and stir well to coat them in the spices.
Pour in enough hot water to just cover the potatoes. Season with salt.
Cover and simmer for 15 to 20 minutes until the potatoes are almost tender.
Add the sugar beans and cook for a further 10 minutes until the potatoes are soft and the gravy has thickened slightly.
Taste and adjust the seasoning if needed.
Garnish with fresh coriander and serve with rice or warm roti.
Creamy coconut milk and aromatic spices transform humble red lentils into a rich and comforting curry that's ideal for chilly evenings.
Ingredients
Method
Heat the coconut oil in a large pot over medium heat.
Add the onion, garlic and ginger and cook for about six minutes until softened and fragrant.
Add the salt, pepper, cumin, curry powder and garam masala. Stir well before adding the red curry paste.
Cook for another three to four minutes to release the flavours of the spices.
Add the lentils and stir to coat them in the spice mixture.
Add the tomatoes, water and coconut milk and mix well.
Bring the curry to a boil, then reduce the heat and simmer gently for about 35 minutes, partially covered. Stir occasionally.
Once the lentils are tender and the curry has thickened, taste and adjust the seasoning.
Squeeze over the juice of one lime and stir through before serving.
Serve with steamed rice, flatbread or on its own for a hearty meat-free meal.
IOL Lifestyle