Cape Curry Potjie

The vegetable potjie. Graphic: Growing

The vegetable potjie. Graphic: Growing Greatness

Agri Western Cape has kindly given us permission to publish this wonderful curry recipe. Wholesome, irresistible, and just right for days that tend towards the wintry. For other recipes visit Agri Western Cape’s website

In-season adaptation of the original ‘Kaapse kerrie’ recipe created & supplied by Mr Michaels from the Cape Metropole. Easy, fun, super nutritious. Make this potjie on your braai or use a thick iron cast pot. Local, delicious and simply Lekker as a main or side dish.

1 Broccoli
4 – 6 Baby Marrows
2 / 3 large leaves of spinach
1 Tomato (chopped)
4 Onions
4 Cloves Garlic (chopped)
1 Finger of Ginger (grind)
410 g Homemade Tomato Puree (4 tomatoes)
(Liquidise / chop & smooth 4 Tomatoes)
Add Salt & Spices & squeeze of 1 / 2 Lemon’s Juice
125 ml Canola / Olive Oil
1 Lemon
180 ml Hot Water

1 tbsp Turmeric, 2+ bsp Quality Curry powder,
2 Star Aniseeds, 2+ bsp Red leaf Masala,
5 Cardamom Pods, Stick Cinnamon

Potjie Sauce Mix Steps
Ground and blend Herbs & Spices
Add 180 ml Hot Water,
Garlic, Ginger, Canola or Olive oil and 1 / 2 lemon’s Juice.
Stir gently, use in parts as directed

* Pre-heat potjie, add 1 / of oil, layer bottom of pot with chopped onions
* Add 1 Clove chopped garlic, a section grated Ginger, Chillies, bit of salt
* Replace the lid and allow to simmer until onions are semi-soft
* Add in-season greens and veggies in layers – more dens or harder vegs, like Baby Marrow, Broccoli (or Beet), Potato or Sweet Potato), go in first
* Leave for 20 – 30 min, on steady slow heat, lid on
* Add a / 2 of your Potjie Sauce Mix, drizzling carefully to drain to bottom
* Add softer vegetables in layers – Spinach, Tomato (or Leek, Mushrooms) etc
* Allow to slowly cook through for another 20 – 30 min
* Add your Tomato Puree
Replace lid and keep it going for 10 min +
* Lastly, lightly turn your potjie and allow to go for another 5 min +.
* Remove from heat and stand to cool for short while, keeping lid closed
* Serve with in season, local starch or as a side dish to your braai.

Slower is better to deliver a more fragrant, great potjie. Keep heat regular, around medium to low – never too hot.
Keep lid on at all times.
Add veggies in layers.
‘Harder veggies’ go first, ‘softer’ ones last.
DON’T STIR. Only turn lightly at the end.

Add a sprinkle of Feta or cup of cream, at the end, before turning.
Add Beetroot or any other In-Season Veg harvested in your area at that time.
Or add a healthy meat option like local Lamb or Ostrich (500 g) after the onions



Do you want to get the latest news from Enter your email address and click subscribe.