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Durban Vegetable Curry
Durban Vegetable Curry is a traditional South African recipe from Durban for a classic curry of mixed vegetables in a base of mixed spices and Durban masala. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban Vegetable Curry.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesCake RecipesSouth-africa Recipes
I’ve added many Durban curries over the years, but noticed that I had not published a vegetable/vegetarian curry. I’m fixing that oversight now.
Ingredients:
1 1/2 tbsp butter or ghee (or vegetable oil)
1 cinnamon stick
2 bay leaves
1 star anise
2 cardamom pods, crushed
1 onion, finely chopped
1 sprig curry leaves
1 tsp ginger-garlic paste
1/2 tsp ground turmeric
1/4 tsp ground fennel
1/2 tsp garam masala
1 tbsp Durban masala
1 green chilli
1/2 tsp ground cumin
1/2 tsp ground coriander
90g (1/2 cup) green beans, chopped
60g (1/2 cup) carrots, chopped
70g (1 cup) cauliflower florets
3 aMadumbe (taro) corms, cut into 12 pieces each
2-3 small potatoes cut into quarters
2 jam (roma) tomatoes blanched, peeled, and blended
500ml (2 cups) water or as needed
Salt, to taste
Method:
Place a curry pan or wok over medium-high heat. Once the pan is hot add the butter or ghee and use to fry the cinnamon, cardamom, bay leaves and star anise until darkened and aromatic (about 2 minutes) but take care they do not burn.
Now add the onion, and curry leaves. Stir-fry for about 10 minutes, or until the onion has begun to brown.
Add in the ginger-garlic paste and fry for 1 minute before scattering over and stirring in the Duban masala, turmeric, fennel, cumin, coriander and garam masala. Cook for 2 minutes, until you have a thick paste, adding a little water if it’s too stiff. Now add the tomato puree, bring to a simmer and cook for 5 minutes.
Add 250ml (1 cup) water, return to a simmer and cook for about 10-15 minutes, or until the vegetables are all tender. Add more water if the gravy is too thick; you are aiming for the consistency of double cream. Adjust the seasoning to taste.
Turn into a warmed serving dish, garnish with chopped coriander and serve.
