Number of servings: 4
Cost per serving: R18
Meal Total: R72
3 tablespoons cooking oil
1 large onion, finely sliced
1/4 teaspoon cumin seeds
2 medium cinnamon sticks
1 cardamom pod
1 star anise
150 grams tomato, grated or diced
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1 teaspoon chilli flakes
1 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
3 medium potatoes cut into quarters
1 to 2 cups of water
500 grams cauliflower
1 cup mixed veg
1 cup rice
10 grams coriander, finely chopped
Step 1: Add oil to a medium sized pot. Place on a medium heat.
Step 2: Add onions, 1 cinnamon stick, cumin seeds, cardamom pod and star anise.
Step 3: Sauté until onions are lightly golden brown.
Step 4: Add tomato, ground spices, chilli flakes ginger, garlic and salt and cook for 3 to 5 minutes or until mixture is thick and pasty.
Step 5: Add potatoes and 1 cup of water and cook till potatoes are halfway cooked.
Step 6: Add cauliflower, mixed vegetables and another 1/2 cup of water and cook for around 15 minutes or until cauliflower and potatoes are soft. Add more water if the curry gets too thick.
Step 7: Meanwhile, wash and drain rice. Then cook rice with 1 teaspoon salt, 1 cinnamon stick and 2 cups of water.
Step 8: Once rice is cooked, drain rice then add to the curry mixture.
Step 9: Use a large spoon to mix the rice with the curry then add chopped coriander.
Step 10: Preheat the oven to 180°C.
Step 11: Place pot in the oven and steam for 30 minutes or until most of the moisture has evaporated.
Serve with dai and papadums.