Ingredients & Substitutes

Instructions

1. 1

   Dice 1 large yellow onion, mince 3 cloves garlic, and grate 1 tablespoon fresh ginger.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat and sauté the diced onion for 5 minutes until softened, then add the minced garlic and grated ginger and cook for another 2 minutes until fragrant.

3. 3

   Stir in 1 tablespoon Cape Malay curry powder, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cumin, and 0.25 teaspoon ground coriander, cooking for 1 minute until aromatic.

4. 4

   Add 2 diced carrots, 2 peeled and cubed medium sweet potatoes, 1 diced red bell pepper, 1 can of chopped tomatoes, 400 grams of drained canned chickpeas, 500 ml of vegetable broth, 1 cinnamon stick, and 2 bay leaves to the pot, stirring well to combine.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 30-40 minutes, or until the carrots and sweet potatoes are tender, stirring occasionally.

6. 6

   Remove the cinnamon stick and bay leaves, then season the braise with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste.

7. 7

   Garnish the individual servings with 0.25 cup of fresh chopped cilantro before serving.