Vegetable Potjie

Recipes | August 30, 2016 | By

Vegetable Potjie
Write a review
  1. 2x packets of Fry’s Spicy Curry pieces
  2. 2x tablespoons chops & steak seasoning
  3. ¼ cup corn flour
  4. 2x onions, cut in wedges
  5. 2x celery sticks, chopped (no leaves)
  6. 2x large carrots, peeled and cut in chunks
  7. 1x large sweet potato, peeled and cut in chunks
  8. 4 medium zucchinis, cut in chunks
  9. 3x cloves of garlic, crushed
  10. 1x tablespoon olive oil
  11. 1x tablespoon Ina Paarman stock powder
  12. 1x tablespoon Dulse flakes (or nori sheet flakes)
  13. 2x cinnamon sticks
  14. 2x fresh bay leaves
  15. 1x fresh sprig of rosemary
  16. ½x cup of gin
  17. ½x bottle of red wine
  18. 1x cup water (as needed)
  1. 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.
  2. Add all the ingredients in a big potjie pot and mix well.
  3. Put the lid on and place the pot on a gas stove over low heat, or over warm braai coals.
  4. Let it simmer for 1 -2 hours until the carrots are tender.
  5. Taste and adjust seasoning if need be (use pink salt and extra stock powder if required).
  6. Use a potato masher and mash sweet potato and zucchinis to thicken the sauce, or use water for a thinner consistency.
  7. Serve with cooked rice.
  1. Recipe Credit: Toni Brockhoven
Green Monday