Name: Umxhaxha
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: pumpkin, peeled and diced 400 g,white mielies, cut off the cob 200 g,salt, to taste ,brown sugar 1T

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Umxhaxha

15 minutes

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Chevra

25 minutes

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Zaalouk pasta with olives

15 minutes

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5 minutes

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10 minutes

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30 minutes

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20 minutes

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40 minutes

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Green samp

1½–2 hours

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Fattoush salad

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Vegan roast butternut-and-chickpea curry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

1 butternut 1, peeled and cubed (or 300 g prepared butternut cubes)
¼ cup olive oil
sea salt and freshly ground black pepper, to taste
1 onion, chopped
1 t fresh ginger, minced
1 t garlic, minced
1 t turmeric
2 t ground cumin
1 tomato, grated
¼ cup water
1 x 400 g can chickpeas, drained
½ can coconut milk
fresh coriander, to garnish

Method

1. Preheat the oven to 180 C. Place the butternut on a baking tray and drizzle with 2 T olive oil. Season, then roast until tender, about 30 minutes.

2. Meanwhile, heat the remaining olive oil in a pan and season. Add the onion and saut for 1 minute. Add the ginger, garlic and spices, then fry until fragrant, about 2–3 minutes.

3. Add the tomato and water. Reduce the heat to a simmer and cook for 15 minutes.

4. Add the chickpeas and butternut, and stir to coat. Add the coconut milk and stir to combine. Garnish with coriander.

Find more vegan recipes here.

Read Mogau's inspiration for this recipe here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer

This is a test recipe

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Umxhaxha

Chevra

Zaalouk pasta with olives

Home-pickled cucumbers

Cheat’s vegan malva pudding

Spinach dinner rolls

Vegan “fish”cakes

Vegan litchi granita

Baked mashed potato boats

Green samp

Fattoush salad

Vegan roast butternut-and-chickpea curry

Vegan roast butternut-and-chickpea curry

Ingredients

Method