There are many different types of curry the world over; in South Africa the current trend is for all things Thai, but I often forget our local faithfuls: the Cape Malay and Durban curries.
During the late 1800s, when South Africa was a British colony, thousands of Indian labourers were brought to then-Republic of Natalia (today KwaZulu-Natal) to work in the sugar cane plantations. Today the province still has the highest Asian population of our country. And the best curries I have ever eaten, anywhere in the world.
It came to pass that our household had had an overdose of meat; none of us could face another slice of turducken or gammon and the dogs were presented with a windfall of scraps. I was presented with a plea for vegetables: Durban vegetable curry.
Minced garlic and ginger
4 Tablespoons of mixed masala (I have these, brought over for me from India by Old Spouse.)
A tablespoon of sugar
1 Tin of chopped tomatoes
Butternut, potato, sweet potato and green beans
Chopped coriander leaves
Salt & pepper to taste
Serve with Basmati rice.