A hearty Durban-style mixed vegetable curry made with madumbi, potatoes, brinjal, green beans, and gadra beans simmered in a bold, spiced tomato gravy. Naturally vegan and perfect with roti or rice.
Equipment
- Large pot with lid
- Wooden spoon
- sharp knife
- Chopping board
Ingredients
- ¼ cup vegetable oil
- 1 onion
- 1 sprig curry leaves
- 1 tomato
- 100g gadra beans
- 200g green beans
- 5 small madumbi's (cut in half)
- 4 small potatoes (cut in half)
- 8 (100g) baby brinjal (cup in quarters) (this makes the gravy thick)
- 2 tbsp ginger and garlic paste
- ½ tsp turmeric
- 3 tbsp mixed Kashmiri chilli powder
- 3 cups boiling water (add enough to cover the veg)
- 1 tbsp rough salt (to taste)
- 1 cup baby peas
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and curry leaves and fry until the onion is soft and lightly golden.
- Stir in ginger-garlic paste, turmeric, and chilli powder with a splash of boiling water. Cook 1–2 minutes until fragrant.
- Add the gadra beans and green beans, coating them in the spice base. Cook for about 5 minutes or until the beans have slightly softened.
- Add the tomato and half of the baby brinjal now so it can break down and melt into the gravy which will make it thick.
- Add the madumbi and potatoes. Pour in enough boiling water to just cover the vegetables to allow it to cook.
- Add in the remaining brinjal and the salt. Cover and cook until the madumbi and potatoes are fork-tender.
- Stir in the baby peas last, and allow to cook for about 2–3 minutes until just tender.
- Taste and adjust salt (if needed) before serving.
Notes
- Add the brinjal in two stages — half early to thicken the gravy, and the other half with the potatoes and madumbi so it doesn't get too soft.
- Close the pot after adding the salt to allow the vegetables to steam and soften properly.
- Add enough boiling water to just cover the vegetables — you can always add a little more if the gravy gets too thick.