The Perfect Vegan Potjie for BBQ

The perfect Vegan Potjie for a summers day.

• Difficulty: Easy
• Category: Banting Recipes, Dinner, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Summer Recipes, Vegetable Recipes, Vegetarian, Winter Recipes
• Cuisine: African, Boere Kos, South African
• Cooking Method: Braai / BBQ, Potjie, Stove Top

Ingredients

INGREDIENTS:

• 2 Packets Fry’s Spicy Curry Pieces
• 2 tbsp Steak & Chop Spice
• 1/4 cup Corn Flour
• 2 Onions ((Cut into Wedges))
• 2 Celery ((Chopped)(No Leaves))
• 2 Large Carrot ((Peeled and cut into Chunks))
• 4 Medium Zucchinis ((Cut Chunky))
• 3 Clove Garlic ((Crushed))
• 1 tbsp Olive Oil
• 1 tbsp Ina Paarman Stock Powder
• 1 tbsp Dulse Flakes
• 2 Cinnamon Sticks
• 2 Fresh Bay Leaves
• 1 Sprig Rosemary
• 1/2 cup Gin
• 375 ml Red Wine
• 1 cup Water

Instructions

METHOD:

1. 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. 2. Add all the ingredients in a big potjie pot and mix well.
3. 3. Put the lid on and place the pot on a gas stove over low heat, or over warm braai coals.
4. 4. Let it simmer for 1 -2 hours until the carrots are tender.
5. 5. Taste and adjust seasoning if need be (use pink salt and extra stock powder if required).
6. 6. Use a potato masher and mash sweet potato and zucchinis to thicken the sauce, or use water for a thinner consistency.
7. 7. Serve with cooked rice.