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.

These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!

Lentil dhal with roasted pumpkin and brinjal

SERVES 4 // TOTAL TIME 90 min

INGREDIENTS

For the roasted pumpkin and brinjal

Brinjal, cubed 1 

Small pumpkin, chopped 1 

Oil 2 tbsp 

Cumin seeds 2 tsp 

For the dhal

Oil 1 tbsp 

Onion, finely chopped 1 

Turmeric 2 tsp 

Garam masala 1 tsp 

Coriander seeds, crushed ½ tsp 

Mustard seeds, crushed ½ tsp 

Red chilli, seeded, finely chopped 1 

Garlic cloves, minced 2 

Fresh ginger, grated 3 cm 

Red lentils 1 cup 

Tin hopped tomatoes 1 × 400 g 

Vegetable stock 1 cup 

Tin coconut milk 1 × 400 ml

For the turmeric rice

Butter 1 tbsp 

Garlic clove, minced 1 

Turmeric 2 tsp 

Basmati rice, washed 1 cup 

Chicken stock 2 cups 

Bay leaf, dried 1 

To serve

Coriander sprigs Handful 

Poppadoms

Double-cream yoghurt 1 cup 

METHOD

1. Preheat the oven to 180ºC. Place the pumpkin and brinjal on separate baking trays. Toss with oil and cumin seeds.

2. Roast the brinjal for 20 min and pumpkin for 40 min. 

For the dhal

1. Add the oil and onion to a pot over medium heat and fry. for 4 min. Add the spices, chilli, garlic and ginger. Fry for 1 min. 

2. Add the tomatoes and stock. Bring to a boil, then reduce to a simmer and cover. Cook for 10 min. Add the coconut milk and lentils and cook for 7–10 minutes. Add the veggies.

For the turmeric rice

1. Cook the butter and garlic over medium heat for 1 min until fragrant. Add the turmeric and fry for 15 seconds.

2. Add the rice and stir, then add the stock and bay leaf.

3. Bring to the boil, then reduce to a low simmer. Cook for 12 minutes or until all the water has absorbed and the rice is soft and fluffy. Remove from the heat and leave, covered, to steam for 5 minutes.

To serve

1. Divide the rice between serving bowls and top with the dhal. Garnish with the coriander sprigs and serve with the poppadoms and yoghurt on the side.

Turmeric & coconut fish curry with green beans and baby corn

SERVES 4 // TOTAL TIME 45 min 

INGREDIENTS

For the fish

Firm white fish fillets cut into cubes 750 g 

Oil 2 tbsp 

Turmeric 1 tsp 

For the curry

Oil 2 tbsp 

Yellow mustard seeds ½ tsp 

Curry leaves 4 

Red onion, finely chopped 1 

Red chilli, finely chopped 1 

Garlic cloves, minced 2 

Piece ginger, grated 3 cm 

Ground turmeric 1 tbsp 

Tin chopped tomatoes 1 × 400 ml 

Tin coconut milk 1 × 200 ml 

Vegetable stock 1 cup  

Baby corn 125 g 

To serve

Lime cheeks

White rice, cooked

METHOD

1. Combine the fish, oil and turmeric into a bowl. Toss to coat, ensuring that all pieces of fish are covered. 

2. Add the oil to a deep pan over medium heat. When hot, add the mustard seeds. When they begin to pop, add the curry leaves and onion. Stir for 5 minutes until the onion is soft.

3. Add the chilli, garlic, ginger and turmeric. Stir for about 30 seconds.

4. Add the tinned tomatoes, coconut milk and veg stock. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes until reduced and thick.

5. Add the fish to the curry and simmer until cooked, 10 min. 

6. Serve the fish curry with corn, lime cheeks and rice.

Recipes & styling: Sjaan van der Ploeg
Photography: Chanelle Naudt

We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour.

The post 2 Delicious Curries For Winter appeared first on MyKitchen.

A good curry is so packed with flavour, it doesn’t need any meat. And that’s exactly true for this egg, potato and spinach curry.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
1 onion, peeled and chopped
4 garlic cloves , peeled and chopped
1 small red chilli, finely chopped
1 tbsp peeled and grated ginger
1 tsp black mustard seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
400 g tin chopped tomatoes
400 ml vegetable stock
2 large potatoes, peeled and diced
200 ml coconut milk
6 hard-boiled eggs, quartered
Handful baby spinach
1 tbsp lime juice
Salt and black pepper

METHOD
1. Heat oil in a large, deep pan. Add onion, garlic, chilli and ginger, and fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add tomatoes, stock and potatoes, and simmer for 15–20 minutes until potatoes are soft.
4. Add the coconut milk, eggs and spinach. Season with lime juice, salt and pepper.

Recipe & styling: Anett Velsberg
Photography: Andreas Eiselen // HMimages.co.za

This red lentil curry with coconut is another vegetarian favourite!

The post Meat-free egg, potato and spinach curry appeared first on MyKitchen.

All you need are a few pantry staples to put together this quick and easy budget-friendly coconut-peanut brinjal curry!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
2 onions, peeled and chopped
3 garlic cloves, peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and chopped
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
1 brinjal, roughly chopped
400 ml tin coconut milk
1 tbsp tamarind paste
1 tbsp peanut butter

METHOD
1. Heat oil in a large, deep pan. Add onion, garlic, ginger and chilli. Fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant. Add brinjal and fry until golden and softened.
3. Add the coconut milk, tamarind paste and peanut butter. Simmer on low heat for 15–20 minutes, until the brinjal is soft.

Recipe & styling: Anett Velsberg
Photography: Andreas Eiselen // HMimages.co.za

This cauliflower and coconut soup with chilli oil is another veggie favourite.

The post Use pantry staples to make this coconut-peanut brinjal curry appeared first on MyKitchen.

Making these fresh cheesy naans to accompany your curries and soups is such a great way to add to an already filling meal!

MAKES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
4 cups flour
1 tbsp yeast
1 tbsp sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
½ cup warm milk
½ cup plain yoghurt
1 tbsp vegetable oil
½ cup grated mozzarella
½ cup grated Gouda
Olive oil or melted butter, to brush

METHOD
1. In a large bowl, combine flour, yeast, sugar, bicarbonate of soda, baking powder and salt.
2. Add milk, yoghurt and oil.
3. Mix with your hands until the dough comes together in a very smooth ball. Cover with a damp dish towel and leave to proof in a warm place until doubled in size, about 1 hour.
4. Gently knead dough to deflate. Divide into 8 pieces.
5. Take each piece of dough and flatten it slightly between your hands. Spoon 1–2 tbsp cheese into the centre of the dough, then pull the edges closed around it. Roll into a ball.
6. Place each ball on a floured surface and roll out to form a long oval shape.
7. Brush a large non-stick pan or griddle pan with oil and place over high heat. Cook each naan on one side until it starts to puff up and turn golden brown. Flip over and allow to brown on the other side.
8. Brush cheesy naans with olive oil or butter while still hot.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Serve your cheesy naans with this curry soup.

The post Cheesy naans appeared first on MyKitchen.

Rich and creamy curries are the highlight of this winter season! Make this red lentil curry with coconut for a weeknight warmer!

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 onion, diced
1 tbsp red curry paste
1 tsp grated turmeric
1 tsp grated ginger
1 tsp ground cumin
1 garlic clove, crushed
2 cups red lentils
400 g tin diced tomatoes
300 ml coconut milk
Salt and pepper
1 tsp honey or sugar
Coriander, to garnish

METHOD
1. Fry the onion in a little oil until tender. Add curry paste, turmeric, ginger, cumin and garlic.
2. Rinse the lentils and add them to the pot with 2 cups water. Bring to the boil, then reduce heat to a simmer and cook, uncovered, until lentils are tender, 30–45 minutes.
3. Add tomatoes and coconut milk, then reduce heat to low and simmer until lentils are fully cooked, about 10 minutes.
4. Season with salt and pepper. If needed, add honey or sugar in order to balance the acidity of the tomatoes.
5. Garnish the curry with fresh coriander. Serve with steamed vegetables, rice or naan.

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

The post Turn up the heat with this red lentil curry with coconut appeared first on MyKitchen.