Turn up the heat with these spicy and delicious curries. These comforting, flavour-packed dishes are the ultimate cure for winter gloom. 

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

Photography: Fresh Living magazine 

Coconut fish curry with rice and baked wraps 

Serves 4

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 Tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ Tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi-seed wraps, torn in half 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice.
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Traditional Indian chicken korma curry 

Serves 6  

Ingredients 

For the curry 

3 Tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 Tbsp chopped ginger
4 cloves garlic, crushed
2 Tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 Tbsp butter
2 onions, finely sliced
4 Tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream  

To serve 

¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons  

Method 

1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Durban curry bunny chow  

Serves 4

Ingredients 

For the Masala spice mix   

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp ground ginger 
½ tsp ground cardamom 
½ tsp ground cinnamon 
½ tsp fenugreek (optional) 
Pinch of ground cloves     

1kg mutton, on the bone
Salt and milled pepper 
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped 
1 Tbsp garlic and ginger paste 
2 Tbsp medium curry powder 
1 tsp ground turmeric 
3 salad tomatoes, grated 
5 potatoes, peeled and cut into large chunks 
2 cups water 
Handful coriander, chopped + extra for serving 
2 whole loaves of bread, halved and hollowed out    

Method 

1. Combine spice mix ingredients in a bowl.  
2. Season meat and toss with 2 Tbsp of the garam masala spice mix. Set aside.  
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat.  
4. Add onions and sauté for about 3-5 minutes or until lightly golden.  
5. Stir through garlic and ginger paste, curry powder and turmeric and fry for 1 minute.  
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes.  
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this).  
8. Add potatoes and cook for 5 minutes.  
9. Pour in water, add coriander, cover with a lid and simmer gently for about 45-60 minutes until meat is tender and sauce has thickened.  
10.  Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce.  
11. Serve topped with chopped fresh coriander.  

Recipes & styling: Chad January
Photography: Zhann Solomons   

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Turn up the heat with these delicious curries appeared first on MyKitchen.

Say goodbye to sad, chilly salads. These flavour-packed creations combine warmth, texture and comfort in every bite. 

Roast brinjal, feta and lentil salad 

Serves 4  

Ingredients 

2 brinjals, cut into wedges
⅓ cup + 2 Tbsp of vegetable oil
2 Tbsp vegetable oil
2 Tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
1 lemon, juiced
100g feta
Handful mint, chopped 

Method 

1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and milled pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 Tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious. 

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen 

Colourful roast vegetable salad 

Serves 4 

Ingredients 

500g beetroots, quartered
500g baby rainbow carrots, halved
2 Tbsp olive oil, plus extra to serve
Salt and milled pepper
50g pumpkin seeds
100g baby spinach
100g ricotta
Balsamic vinegar, to serve 

Method 

1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 Tbsp oil and season, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Roast carrot salad with beetroot, parsnips and granadilla tzatziki 

Serves 4–6 

Ingredients 

For the vegetables 

200g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 Tbsp olive oil
Salt and pepper  

For the granadilla tzatziki 

1 cup double-cream yoghurt
30g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 Tbsp olive oil 

Method 

For the vegetables 

1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.

For the granadilla tzatziki 

1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

The post Winter salads for the cold weather  appeared first on MyKitchen.

Healthy, vibrant, quick and easy, this humble vegetarian curry is packed with flavour.

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

By: Sjaan van der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

The post Sweet potato brinjal curry  appeared first on MyKitchen.

Mushrooms add the hint of umami that meat-lovers might have missed.

Brinjal ragu on taglietelle 

Serves 4

Ingredients

3 medium-large brinjals
250g mushrooms
Olive oil, for frying
2 onions, finely chopped
4 stalks celery, finely chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tsp cinnamon
½ tsp ground cloves
4 springs each rosemary and thyme
100g tomato paste
½ cup red wine
1 can (400g) cherry tomatoes
2 cups vegetable stock
½ tbsp marmite
2 tsp Worcestershire sauce
Salt and milled pepper
Pinch of brown sugar, to taste 

For serving 

400g cooked tagliatelle pasta
Grated hard cheese or Parmesan, for serving 

Method

1. Dice aubergines and mushrooms into lcm cubes. 
2. Heat 1 Tbsp oil in a large pot over high heat. Brown diced aubergine and mushroom, working in 2-3 batches to avoid overcrowding and steaming veg. Remove and set aside. 
3. Lower heat, add another glug of oil and sauté onions and celery for 10 minutes until golden and softened. 
4. Add spice and tomato paste, cook for a minute until sticky and then add wine. Cook until wine is almost evaporated. 
5. Return browned vegetables to pot and add in the remaining ingredients. 
6. Bring to a low simmer and cook partially covered, stirring regularly, for about 40-50 minutes or until a thick sauce is created. 
7. Toss sauce through cooked pasta and serve with sprinklings of grated cheese.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Spicy miso brinjal dip

The post Brinjal ragu on taglietelle  appeared first on MyKitchen.

This spicy miso & brinjal dip is the perfect vegan starter/snack that everyone will enjoy! If you can’t find miso check our BONUS RECIPE below.

INGREDIENTS
2 brinjals
100 ml olive oil
1 garlic clove, halved
2 tbsp miso paste
100 ml tahini

METHOD
1. Preheat oven to 190°c.
2. mould 2 foil parcels and add a brinjal to each one. Divide the olive oil between the two and pop half a garlic clove in each one. Season.
3. Close the parcels and bake for 90 minutes, until soft to the touch. allow to cool for 30 minutes. then cut off the stems.
4. Add the brinjals and the cooking juices from the foil parcels, the miso paste and the tahini to a food processor. Blend until smooth. if it’s too thick, add 2 tablespoons water.
5. Season to taste and serve with dippers of your choice

BONUS RECIPE: Miso paste is a common ingredient used in classic Japanese cooking. it is a fermented sauce made from soy beans. if you can’t find it at your supermarket, just make our cheat’s version: mix together 2 tbsp soy sauce, 1 tbsp tomato paste and 2 tbsp honey. Season to taste.

Recipes & styling: Amerae Vercueil
Photography: Jotham Van Tonder

This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

The post Spicy miso & brinjal dip appeared first on MyKitchen.

You don’t need to buy expensive meat to have a quality meal! Buy lentils instead, and treat yourself to this roast brinjal, feta and lentil salad.

SERVES 4 // COOK TIME 40 min

INGREDIENTS
2 brinjals, cut into wedges
⅓ cup + 2 tbsp of vegetable oil
2 tbsp vegetable oil
2 tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
Juice of 1 lemon
100 g feta
Handful mint, chopped

METHOD
1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and black pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious.

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

The post Roast brinjal, feta and lentil salad appeared first on MyKitchen.