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Vegetable Potjie

Recipes | August 30, 2016 | By

Vegetable Potjie


  • 2 x packets of Fry’s Spicy Curry pieces
  • 2 x tablespoons chops & steak seasoning
  • ¼ cup corn flour
  • 2 x onions (cut in wedges)
  • 2 x celery sticks (chopped (no leaves))
  • 2 x large carrots (peeled and cut in chunks)
  • 1 x large sweet potato (peeled and cut in chunks)
  • 4 medium zucchinis (cut in chunks)
  • 3 x cloves of garlic (crushed)
  • 1 x tablespoon olive oil
  • 1 x tablespoon Ina Paarman stock powder
  • 1 x tablespoon Dulse flakes (or nori sheet flakes)
  • 2 x cinnamon sticks
  • 2 x fresh bay leaves
  • 1 x fresh sprig of rosemary
  • ½ x cup of gin
  • ½ x bottle of red wine
  • 1 x cup water (as needed)


  • Thaw, rinse, and dry the Fry’s curry pieces. Roll the pieces in a mixture of 2 tablespoons Chops & Steak seasoning and ¼ cup corn flour. Brown the pieces in a bit of oil until crispy. Set aside.
  • Add all the ingredients in a big potjie pot and mix well.
  • Put the lid on and place the pot on a gas stove over low heat, or over warm braai coals.
  • Let it simmer for 1 -2 hours until the carrots are tender.
  • Taste and adjust seasoning if need be (use pink salt and extra stock powder if required).
  • Use a potato masher and mash sweet potato and zucchinis to thicken the sauce, or use water for a thinner consistency.
  • Serve with cooked rice.


Recipe Credit: Toni Brockhoven