Vegetable Curry | General


This week is certainly giving us all the chills and is giving us a reason to cook up some comfort food and warm ourselves from within. Curry is most certainly a big bowl of comfort, and we can’t wait for you to try this delicious vegetable curry with pap.




  • 2 t olive oil
  • 1 onion, thinly sliced
  • 1 T garlic, grated
  • 1 T ginger, grated
  • 1 T chilli, finely chopped
  • 1 T fresh turmeric, grated
  • a sprig fresh curry leaves
  • 1 T Korma curry paste
  • 200 g sweet potatoes, diced
  • 200 g medium Apache potatoes, diced
  • 100 g baby carrots, halved lengthways
  • 2 x 400 ml cans coconut cream
  • 200 g baby marrow, sliced into 2 cm rounds
  • 1 x 400 ml can butter beans
  • fresh coriander, roughly chopped, for serving

For the pap:

  • 3 cups water
  • 500 g maize meal





1. Heat the oil in a large saucepan over a medium heat and sauté the onion until golden brown. Add the garlic, ginger, chilli, turmeric, curry leaves and curry paste and cook for 2 minutes.

2. Add the sweet potatoes, Apache potatoes and baby carrots, then pour in the coconut cream and stir through. Bring to a simmer, cover and cook for 15 minutes, adding the baby marrow in the last 5 minutes of cooking time.

3. To make the pap, bring the water to a rapid boil in a large saucepan. Add half the maize meal and cover. Reduce the heat to medium-low and leave the pap for 8 to 10 minutes stirring occasionally.

4. Remove the lid, then stir vigorously for 1 minute to incorporate any remaining maize meal into the water.

5. Repeatedly mash the pap against the side of the saucepan using a wooden spoon for about 2 minutes to create a smooth consistency.

6. Gradually add the remaining maize meal, stir vigorously and mash again. Reduce the heat to low, cover and steam the pap for 10 to 15 minutes, stirring occasionally.

7. Check the consistency of the pap, adjust with water and mix if necessary.

8. Serve with the curry, garnished with coriander.