Recipe by: traditional/adapted by Jocelyn Graef
Servings: 6

This is a traditional South African recipe, adapted from its meat-based origins. It is not only fabulous, it is utterly simple. Never fails to get raves from guests.

1 large yellow onion, diced
1 Tbs. curry powder
1 Tbs. grated fresh ginger
salt, pepper, chili to taste
1 Tbs. lemon juice or vinegar
1 Tbs. apricot jam
Handful raisins or currants
2 Tbs. chutney, hot or sweet
1 Tbs. Bragg aminos
3 or 4 slices bread, soaked in vegetable broth and crumbled
4 cups leftover vegetables – any kind: peas, potatoes, carrots, etc.
1 can lowfat coconut milk

Heat oven to 350 degrees.

Sauté onion until translucent and add curry powder, ginger and salt, pepper, chili to taste. Stir a minute until mixed well.

Add lemon juice, jam, raisins, chutney and Braggs. Simmer a few minutes until blended.

Mix in the soaked and crumbled bread and the vegetables.

Spread the mix in a casserole dish and pour the coconut milk over the top. Heat in the oven for 30 minutes. Serve with brown rice.

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