My grandmother shared this authentic South African curry recipe with me after seeing that I gained about 20lbs eating Kraft Dinner after my first year of university. If you're going to be fat, at least eat well!
Heat oven to 175 C.
Soak the bread in milk, squeeze dry and crumble. Set aside.
Heat oil in a pan over medium heat. Add onions and garlic and cook until softened. Toss in the ginger, sugar, curry powder and tumeric and cook until fragrant.
Add seitan, crumbled bread, chutney, raisins and nuts. Season with salt and pepper. Cook for a further 5-7 minutes on low-medium heat until the flavours come together. Be careful not to overcook or it will become dry.
Transfer your mixture to a greased casserole dish. Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.
Bake in the oven for 45 minutes or until top has set.
Serve with yellow rice.
Combine water, rice, turmeric and cinnamon sticks and bring to boil over high heat. Turn to low, stir in raisins, cover and simmer for 12-15 minutes or until rice is tender. Season with salt.
Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
Drizzle with maple syrup or molasses and serve immediately.