Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams of seitan cubes, 1 cup (240 ml) of Amasi, 1 tablespoon of South African curry powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a bowl, ensuring all seitan is coated, then let it marinate for at least 30 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or a traditional potjie over medium heat, then add 1 large finely chopped yellow onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, along with 1 teaspoon of ground cumin, 0.5 teaspoon of ground turmeric, and the remaining 1 tablespoon of South African curry powder, cooking for 1 minute until fragrant.

4. 4

   Add the marinated seitan to the pot and brown lightly on all sides for 5-7 minutes, scraping up any browned bits from the bottom.

5. 5

   Incorporate 1 small butternut squash (approximately 500 grams) peeled and cubed, 2 medium peeled and sliced carrots, 2 medium peeled and cubed potatoes, and 3 cups (720 ml) of vegetable broth, bringing the mixture to a gentle simmer.

6. 6

   Cover the pot and allow the potjie to simmer for 25-30 minutes, or until the vegetables are tender, stirring occasionally to prevent sticking.

7. 7

   Season the stew with additional salt and black pepper to taste, and garnish with 0.25 cup of fresh chopped coriander before serving alongside 1 cup of cooked samp.