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Veggie hot pot

Jun 19, 2020 | Vegetarian

A comforting veggie hot pot
‘Meat-free Mondays’ are nothing new and the choice to eat plant-based proteins are definitely not only intended for the first day of the week. Vegetarian meals are a great way to eat healthily and there are multiple benefits. They tend to be more affordable than meat-based meals, are easier to digest and with some extra veggies, vegetarian meals can be just as filling as meat-based options. A recipe like this veggie hot pot cooks faster than a meaty stew, especially when tinned chickpeas, beans or lentils are used as the source of protein.

The combination of sturdier veggies, like butternut, carrots and potatoes with aromatic spices, chickpeas and coconut milk is a hearty and comforting meal. The brinjal cooks to a creamy texture and this meal will warm both your heart and tummy. By adjusting the number of chillies and amount of curry powder, you can determine how spicy you want the dish to be for your family to enjoy. Make sure that the veggies are cut in even sizes so that they cook in more or less the same time.

Veggie hot pot

Recipe from Kos is op die tafel
Serves 6 – 8


​15 ml (1 tbsp) avocado or olive oil

2 onions, chopped

2 cloves of garlic, crushed

1-2 small red chillies, whole or chopped (seeded if preferred)

2-3 medium carrots, halved and cut into thick diagonal slices

15 ml (1 tbsp) mild curry powder, or to taste

20 ml (4 tsp) ground cumin

500 g (4 medium) potatoes, cubed or 500 g baby potatoes, halved

500-600 g butternut, peeled and cubed

1-2 medium brinjals with the skin on, cubed

500 ml (2 cups) vegetable stock or Rooibos tea

10 ml (2 tsp) finely grated lemon rind

1 x 400 g tin chickpeas, drained

salt and black pepper to taste

1 x 200 ml tin coconut milk (see tips)

15 ml (1 tbsp) lemon juice

60 ml (¼ cup) coarsely chopped coriander leaves

extra coriander leaves to garnish


1. Preheat a large pot over medium heat (use a AMC 24 cm Gourmet Roaster or a 30 cm Paella Pan).

2. Heat the oil and sauté onions, garlic, chillies and carrots together for a few minutes. Add curry powder and cumin and sauté until aromatic.

3. Add potatoes and butternut and sauté for a few minutes. Add brinjals, sauté for another few minutes and add the liquid and lemon rind.

4. Reduce the heat and simmer with a lid for 30-40 minutes or until the veggies are just tender, but not mushy.

5. Stir in the remaining ingredients, except the extra coriander leaves, and allow to heat through for a few minutes.

6. Season to taste and serve in bowls as is, or on a small portion of brown basmati rice or couscous. Garnish with extra coriander leaves.


1. Substitute chickpeas with 1 x 410 g tin butter beans drained or 250-500 ml (1-2 cups) cooked brown lentils.

2. If you don’t have coconut milk, soak 60 ml (¼ cup) desiccated coconut in 200 ml milk for 30 minutes and use as above.

3. If you only have a 400 ml tin of coconut milk, use half and freeze the rest. Coconut milk freezes very successfully and can be used in any recipe once thawed again.

4. If you want to add some meat to this recipe, then any leftover lamb, chicken or steak will be delicious. The chickpeas add protein, so you only need a small amount to make it an even more filling meal. 

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