Mixed vegetable curries are all about love and care, bringing together a beautiful medley of flavours and textures. One of my favourite ways to prepare this dish is by cooking it over an open fire, which adds a smoky depth to the curry. This recipe is a bit of a “luck of the draw” you can toss in any combination of your favourite vegetables, making it perfect for using whatever’s in season.
Common Vegetables in a Mixed Vegetable Curry
The most common veggies you’ll find in a South African mixed vegetable curry include:
- Potatoes
- Madumbes (taro)
- Baby brinjal (eggplant)
- Pumpkin
- Butter beans
- Green beans
- Gadra beans (also called Borlotti beans)
- Double beans
- Cabbage
- Green bananas
- Gem squash
- Butternut squash
Feel free to mix and match vegetables based on your personal preference. For this recipe, I’ve chosen potatoes, madumbes, Gadra beans, butter beans, green bananas, and gem squash. You can add or subtract as you like to make it your own.
Why This South African Vegetable Curry is Special
Believe it or not, this wasn’t a curry I grew up loving. But as I got older, I began to appreciate the unique combination of flavours. Often served at porridge prayers or temple gatherings, a good mixed veg curry is both comforting and filling.
This curry stands out because it’s loaded with hearty vegetables, simmered in a thick, flavourful gravy. It also has a perfect balance of sweetness and tanginess from the tamarind, giving it a distinctive taste. One of my favourite ways to serve this curry is alongside dried fish, which I’ll share a recipe for soon.
Tips for Cooking the Perfect Mixed Veg Curry
Making this curry may seem daunting, but it’s really just a basic curry with a few timing tricks. The key is knowing when to add each vegetable, as they all cook at different speeds.
For beginners, I recommend lightly steaming the veggies that take longer to cook, such as potatoes, green bananas, madumbes, and gem squash. This ensures they’re tender by the time the curry is ready. If you’re more experienced or have extra time, cook them directly in the curry, starting with the vegetables that take longer and finishing with quicker-cooking ones like brinjal and beans.
Due to time constraints, I couldn’t include all the veggies I wanted in this recipe, but it’s a simple, delicious version you’ll love.
INGREDIENTS
- 3 gem squash
- 1 tin butter beans
- 2 potatoes
- 2 green bananas
- 6 small madumbes (taro)
- 1 onion, diced
- 1 tomato, grated
- 2 green chillies
- Gadra beans (Borlotti beans)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 elachi (cardamom) pods
- 2 cloves
- 1 cinnamon stick
- 1 star anise
- 2 tablespoons Gorima’s Kashmiri Masala
- 1/2 teaspoon garam masala
- 1/2 teaspoon dhania jeera (coriander-cumin) powder
- 1/4 teaspoon turmeric
- 1 sprig curry leaves
- 1 bay leaf
- 1 teaspoon ginger and garlic paste
- 1 teaspoon tamarind paste
- Fresh coriander
METHOD
- Start by braising the onions, curry leaves, and green chillies in a pot until the onions turn golden brown.
- Add the bay leaf and all the whole spices, followed by the ginger and garlic paste.
- Add the ground spices and braise for a few minutes, allowing them to cook through.
- Stir in the grated tomato, season with salt, and cook until the oil rises to the surface.
- Add the potatoes and cook until they’re halfway done. Since my beans and other vegetables were steamed, I then added the Gadra beans and tinned butter beans. Let it cook for 5–7 minutes, adding water if necessary.
- Add the steamed madumbes and green bananas.
- Mix the tamarind paste with a cup of hot water and pour it into the curry. Stir, then place the gem squash on top, ensuring they’re covered with gravy. Cook for 10 minutes or until the vegetables are tender.
- Once everything is cooked and the gravy has thickened, garnish with fresh coriander.
- Serve with fresh roti and your favourite pickle. Enjoy!
Why You’ll Love This South African Mixed Veg Curry
This South African-style mixed vegetable curry is wholesome, full of flavour, and perfect for a cosy meal. It’s packed with nutritious vegetables, and the tamarind gives it a delightful tangy-sweet finish. Serve it up with roti or rice, and you’ve got a meal that’s both healthy and delicious.