Posted on

Potato, Lentil and Spinach Curry

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 15ml mustard seeds
  • 8 curry leaves
  • 5ml chilli flakes
  • 30ml medium curry powder
  • 4 large potatoes, peeled and cut into large dice sized cubes
  • 375ml lentils, rinsed
  • 250g mushrooms, sliced
  • 2 x 400g tins chopped tomatoes
  • 300ml water
  • 45ml brown sugar
  • 10ml salt
  • 1 vegetable bouillon cube
  • 5ml pepper
  • 500ml baby spinach leaves
  • 60ml chopped coriander

DIRECTIONS

  1. Heat the butter in a medium sized pan with the chopped onion and garlic and sauté until soft.
  2. Add the curry leaves, chilli flakes, mustard seeds, curry powder and fry for 2 minutes.
  3. Add all the remaining ingredients except the spinach and coriander.
  4. Bring to the boil, place the lid on and simmer for 15 minutes.
  5. Place in the Wonderbag on a mat or cloth and close the bag.
  6. Leave to cook for 3 hours and serve with rice, naan bread and sambals.
Posted on

Durban Chicken Curry

SERVES: 6
PREP TIME:
15 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 4 HOUR
DIFFICULTY: Medium

INGREDIENTS

  • 2 TBSP (30ml) Oil
  • 2 medium onions, peeled and chopped
  • 2 large cloves garlic, peeled and minced 20 curry leaves
  • 2 TBSP (30ml) medium curry powder
  • 1 TBSP (15ml) Ground cumin or Jeera
  • 1 TBSP (15ml) Ground coriander or Dhania
  • 2 TBSP (30ml) Brown sugar
  • 2 tsp (10ml) coarse ground black pepper
  • 2 tsp (10ml) salt
  • 16 – 20 Chicken thighs (1.6 – 2kg)
  • 1 tin tomato puree
  • 2 tins chopped tomato
  • 3 large potatoes, peeled and cut into 6 pieces each
  • 2 chicken bouillon cubes
  • Fresh coriander to garnish

DIRECTIONS

  1. Heat the oil in a 8 – 10lt pot.
  2. Fry the onion and garlic until lightly browned.
  3. Add the curry leaves, curry powder, cumin and coriander and fry for 2 minutes.
  4. Add the chicken pieces and fry while stirring for 5 minutes.
  5. Add all the remaining ingredients, except the fresh coriander and bring to the boil.
  6. Turn down the heat, place the lid on the pot and simmer for 15 minutes.
  7. Place the pot in the Wonderbag on a mat or cloth, seal and leave to cook for 4 hours.
  8. Open the Wonderbag, check the seasoning and adjust if needed.
  9. Serve with rice, pap, roti or naan bread and poppadum’s and sambals.