Vegetable curry with pap
There’s little better than a comforting curry when it’s chilly outside, right? Keletso Motau shows us how to whip up a fabulous seasonal veggie curry starring a few of his favourite ingredients in the world – served with a side of the best, creamiest pap you’ll ever make.
Serves: 4 to 6
Preparation: 10 minutes
Cooking: 35 minutes
1 onion, thinly sliced
1 T garlic, grated
1 T ginger, grated
1 T chilli, finely chopped
1 T fresh turmeric, grated
A sprig fresh curry leaves
1 T Korma curry paste
200 g sweet potatoes, diced
200 g Woolworths Medium Apache Potatoes, diced
100 g baby carrots, halved lengthways
2 x 400 ml cans coconut cream
200 g baby marrow, sliced into 2 cm rounds
1x 400 g can butter beans in brine, drained
Fresh coriander, roughly chopped, for serving
For the pap:
3 cups water
500 g maize meal
- Heat the oil in a large saucepan over a medium heat and sauté the onion until golden brown. Add the garlic, ginger, chilli, turmeric, curry leaves and curry paste and cook for 2 minutes.
- Add the sweet potatoes, apache potatoes and baby carrots, then pour in the coconut cream and stir through. Bring to a simmer, cover and cook for 15 minutes, adding the baby marrow and beans in the last 5 minutes of cooking time.
- To make the pap, bring the water to a rapid boil in a large saucepan. Add half the maize meal and cover. Reduce the heat to medium-low and leave the pap for 8 – 10 minutes stirring occasionally.
- Remove the lid, then stir vigorously for 1 minute to incorporate any remaining maize meal into the water.
- Repeatedly mash the pap against the side of the saucepan using a wooden spoon for about 2 minutes to create a smooth consistency.
- Gradually add the remaining maize meal, stir vigorously and mash again. Reduce the heat to low, cover and steam the pap for 10 – 15 minutes, stirring occasionally.
- Check the consistency of the pap, adjust with water and mix if necessary.
- Serve with the curry, garnished with coriander.