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Curried Vegetables

Indian influences are felt widely in South African cooking. In the region around Capetown, however, the major culinary force is that of the Cape Malay. This group of people take their tastes in curry from the milder curries of Southeast Asia, as shown in this dish.

7 tablespoons sunflower oil (I used vegetable oil)
8 small Yukon Gold potatoes, peeled and coarsely chopped (we used 4 medium-sized white potatoes; thoroughly cleaned but unpeeled and boiled for 12 minutes before frying)
2 tablespoons butter
2 large onions, thinly sliced (I used one yellow and one red)
2 large ripe tomatoes, peeled, seeded and coarsely chopped (I neither peeled nor seeded)
1 tablespoon minced fresh garlic (I used garlic powder to taste)
1 small green jalapeņo chile, minced or to taste
1 1/2 tablespoons mild curry powder
1/2 small head cabbage, shredded
8 carrots, peeled and cut into julienned strips
3 cups cauliflower florets
2 cups fresh or frozen peas (I used 1 (13 1/4-ounce) can peas)

Heat the oil in large heavy saucepan and pan-fry the potatoes for 5 minutes, or until they are golden brown. Drain the potatoes on absorbent paper and set them aside.

Add the butter and onions to the saucepan and cook the onions for 5 minutes, or until they are soft and slightly brown. Add the tomatoes and spices and simmer, covered, over low heat for 15 minutes.

Add the potatoes, cabbage, carrots and cauliflower and cook for an additional 15 minutes. Finally, add the peas and cook for 3 minutes or until the vegetables are tender. Serve hot with white rice. Makes 8 servings.

Tester's note: We tested a little vegetable mix with curry and garlic because I was afraid my niece wouldn't like the seasoning. She did; but for those who don't I discovered that salt and pepper works well if you're looking for alternative to the curry.)

"The Africa Cookbook: Tastes of a Continent"

Thursday, January 13, 2000

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