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.

We love a quick (and delicious) weeknight dinner! These recipes have no meat, no stress – just satisfying dinners ready in under an hour! 

Chunky baba ganoush with onion rings 

Serves 6  

Ingredients 

For the baba ganoush  

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onions rings  

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste  

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve  

Olive oil
Chilli, chopped
Bread or crackers 

Method 

For the baba ganoush 

1. Preheat oven to 180°C. Place 2 brinjals into 2 separate foil packets with the garlic. Drizzle with oil and season well. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside.

For the onion rings 

1. Mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier crumb. Fry the onions in 180°C oil for roughly 4-6 minutes, until they are golden and crispy. Leave in a warm oven until ready to serve.
2. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
3. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Vegetarian chocolate chilli 

Serves 4  

Ingredients 

2 Tbsp coconut oil
½ onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 small red chilli, deseeded and finely chopped
½ tsp ground cumin
½ tsp paprika
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped 
400g tin mixed beans, drained and rinsed
400g tin chopped tomatoes
100g sweetcorn
150ml red wine (or water)
100ml vegetable stock
30g dark chocolate (80%), roughly chopped
Salt and milled pepper  

Method  

1. Heat oil in a large pot. Fry the onion, garlic, chilli, cumin and paprika for 3-5 minutes, until spices are fragrant and onion is soft.
2. Add the celery and carrot and cook for another 3 minutes, until slightly browned.
3. Add the beans, tomatoes, sweetcorn, wine (or water) and vegetable stock. Bring chilli to the boil, then reduce heat to low and simmer, partly covered, for 20-25 minutes.
4. Stir in the chocolate until melted and evenly combined. Season with salt and pepper.

Recipe, styling & photography: Anett Velsberg 

Brinjal ragu cheesy pap 

Serves 4  

Ingredients 

For the brinjal ragu  

¼ cup vegetable oil 
2 large brinjals, cubed 
1 onion, thinly sliced 
3 cloves garlic, minced 
1 Tbsp tomato paste 
¼ cup red wine 
400g tin chopped and peeled tomatoes 
1 Tbsp chopped oregano 
1 bay leaf 
⅓ cup water 
1 Tbsp sugar   

For the cheesy pap  

4½ cups boiling water 
1 cup maize meal
1 Tbsp butter 
⅓ cup grated white cheddar     

Fresh coriander, to serve (optional)  

Method  

1. For the brinjal ragu, heat up the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside. 
2. In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 minutes, then deglaze the pot with the wine. Cook for 1 minute. Add the remaining ingredients and simmer for 5 min. Season to taste.
3. For the cheesy pap, place the water in a pot and whisk in the maize meal. Cook until thickened and cooked through. Remove from the heat and stir in the butter and cheese.
4. To serve, spoon the cheesy pap into serving bowls and top with the brinjal ragu. Garnish with fresh coriander, if desired.

Recipes & styling: Jezza-Rae Larsen, Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za 

Spinach and artichoke bake with ciabatta 

Serves 4  

Ingredients 

1 onion, diced
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
2 cup milk
400g baby spinach
400g artichoke, heart and leaves, quartered
100g white mature cheddar, grated
Ciabatta, toasted to serve 

Method 

1. Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2. To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2-3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3-5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Cosy vegetarian weeknight dinners (in under an hour)  appeared first on MyKitchen.

These spinach, cheese and samp stuffed tomatoes are combining both Greek and South African foods. They are the perfect appetizer, plus they’re vegetarian.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 10

INGREDIENTS

10 tomatoes

½ onion, chopped

1 garlic clove, minced

2 tsp dried mixed herbs

1 tsp sugar

1 ½  cups cooked samp and beans

4 cups chopped spinach

¾ cup grated Cheddar

METHOD

1. Preheat oven to 180°C.

2. Cut the tops off the tomatoes and scoop out the flesh and seeds, making sure that you leave 1 cm of flesh all around.

3. Chop the removed flesh. Reserve this and the tops for later.

4. Heat some oil in a pan over medium heat and fry the onion for 5–8 minutes, until soft and translucent. Add the garlic and fry for another minute.

5. Add the chopped tomato, herbs and sugar and cook for 2 minutes. Transfer to a bowl and mix in the samp and beans, spinach and Cheddar.

6. Spoon the samp mixture into the tomatoes and cover with the tomato tops.

7. Arrange on a baking tray and bake for 35−40 minutes, until the tomatoes are tender but still holding their shape.

Styling: Kate Turner
Photography: Jotham van Tonder

These 2 meat-free magic dishes are perfect for those cold winter evenings, and if you’re not a vegetable lover, it will make eating them so much easier.

The post Spinach, Cheese And Samp Stuffed Tomatoes appeared first on MyKitchen.

We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

For all you vegetarian pasta lovers out there, this penne with broccoli pesto dish is one for the books! And it takes less than 30 minutes to make.

SERVES 4  // PREP TIME 10 min // COOK TIME 10 min

INGREDIENTS 
500 g penne
1 head broccoli
1 cup fresh basil leaves, stalks included
1 garlic clove
Zest of 1 lemon  
¼ cup lemon juice
¼ cup finely grated Parmesan 
¼ cup olive oil

METHOD
1. Cook the penne in a pot of salted boiling water according to package directions. Reserve ¼ cup pasta water and drain pasta.
2. Break the broccoli head into smaller pieces and steam for about 5 minutes until softened. Immediately transfer to iced water to stop the cooking process and retain a bright green colour.
3. Place the broccoli in a food processor with the remaining ingredients and blend until smooth. Season to taste.
4. Toss the broccoli pesto with the drained pasta, thinning the sauce with a bit of pasta water if needed. Serve with extra Parmesan and fresh basil, if desired. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

This tomato & bacon pasta is impossible not to like. It’s easy-to-make, affordable and will definitely be your go-to meal from now on!

The post Penne with broccoli pesto appeared first on MyKitchen.

These 2 meat-free magic dishes are perfect for those cold winter evenings, and if you’re not a vegetable lover, it will make eating them so much easier.

Creamy spinach and chickpeas with toasted naan

SERVES  4  •  TOTAL  TIME  25 min 

INGREDIENTS

For the creamy spinach

Vegetable oil 2 tbsp

Onion, finely chopped 1

Cloves garlic, minced 1

Spinach, stems removed and chopped 300 g 

Flour 1 tbsp

Milk 1 cup

Cream ½ cup

For the spicy chickpeas

Tin chickpeas, drained and rinsed 1 

Chilli paste 1 tbsp

Red pepper, deseeded and coarsely chopped ½

Cream ¼ cup 

To serve

Mango atchar ¼ cup

Crispy onions 3 tbsp

Naan bread, lightly toasted 2

METHOD

For the creamy spinach

1. Heat the oil in a pan over medium.Cook the onion until softened and translucent, about 3 min. Add the garlic and cook for a minute until fragrant. 

2. Add the spinach and flour and cook, stirring, for 1 min. Add the milk, cream and ½ cup water and cook for 4 min until the spinach is thick and creamy. Season well.

For the spicy chickpeas

1. Place all ingredients in a pot and cook over medium heat for 5 minutes, stirring often, until the cream is thickened. Remove from heat and season.

To serve

1. Spoon the creamed spinach into a bowl and top with spicy chickpeas, atchar and crispy onions. Serve with warm naan bread.

Top tip: This dish can be perfectly shared as a light snack, or even served as a side.  

Broccoli, lemon and cream-cheese quesadillas

SERVES  4  •  TOTAL TIME 35 min  

INGREDIENTS

For the filling

Head broccoli 1 

Red onion, finely chopped ¼ 

Cream cheese 1 cup (200 g) 

Grated white Cheddar 1 cup

Lemon juice 1 tbsp

Egg 1

Chopped parsley 1 tbsp

To assemble 

Cooking spray, to grease

Flour tortillas 6 

Sweet chilli sauce, can thin it out a bit

Lemon wedges

METHOD

For the filling

1. Cook the broccoli in salted, boiling water for 5 min or until tender. Drain well and pat dry with a paper towel. Roughly chop the florets, discarding tough stalks.

2. Place the broccoli in a bowl with all the remaining ingredients. Mix well and season.

To assemble

1. Preheat the oven to 200°C.

2. Divide the filling between three tortillas and spread out evenly. Top each one with a second tortilla.

3. Lightly spray a non-stick pan with cooking spray. Cook the quesadillas one at a time over medium heat until golden and the filling is heated through, about 3–4 minutes on each side. 

4. Transfer to the oven and cook until the cheese is melted, about 5 minutes. Remove from the pan. Repeat with the remaining tortillas and broccoli mixture.

5. Cut into wedges and serve with sweet chilli sauce and lemon wedges, if desired.

Serving tip: These quesadillas are best served immediately to ensure the tortillas are crisp and the filling is warm.

These two meat-free weeknight meals, brinjal ragu cheesy pap and okra stew with fragrant rice, are bound to satisfy all your needs

Recipes & Styling: Jezza-Rae Larsen; styling assistant: Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za

The post 2 Meat-Free Magic Dishes appeared first on MyKitchen.