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Vegetarian Curry

ServesServes 6
Cooking timeCooking Time:
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  • 250 ml SAFARI Seedless Raisins
  • 30 ml sunflower oil
  • 3 leeks, thickly sliced diagonally
  • 2 - 3 green chillies, finely chopped
  • 15 ml ground coriander seeds
  • 30 ml curry powder
  • 2 green peppers, cut into 2-cm cubes
  • 250 g each of thick carrot baby carrot slices, sliced green beans, small cauliflower florets and diced pumpkin
  • 500 g potato, peeled and diced into 2-cm cubes
  • 2 x 410 g cans chopped tomatoes
  • 65 ml tomato paste
  • 180 ml prepared vegetable stock
  • 65 ml brown sugar
  • 10 - 15 ml crushed garlic
  • garlic & herb seasoning salt
  • freshly-milled black or white pepper
  • 125 ml coarsely chopped coriander leaves or parsley


  1. Heat the oil in a saucepan and add the leeks, chillies, coriander, curry and peppers. Sauté briefly until aromatic, then add rest of ingredients, except seasoning and herbs.
  2. Cover and simmer for 20 minutes or until veggies are cooked and sauce has reduced and thickened nicely. If you want a really thick sauce, increase the heat, remove the lid and cook rapidly until the sauce has reduced and thickened to your liking.
  3. Season, stir in the herbs and serve with brown rice and sambals.
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