Kanji Kira & Gem Squash Curry
A soul-warming South African vegetarian curry featuring sour kanji kira herbs, tender gem squash, brinjal, and gadhra beans.
If you have never cooked with kanji kira (sour herbs), this gem squash curry will change everything! The natural tang from the kanji kira melts into a rich tomato gravy, soaking into tender brinjal, creamy gem squash, and hearty gadhra beans. This is comforting, wholesome, home-style South African cooking at its absolute best.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Build the Spiced Tomato Base
Heat 2 to 3 tbsp oil in a large pan over medium heat. Add 1 tsp mustard seeds, 4 optional cardamom pods, and a sprig of curry leaves, frying until fragrant.
- 2
Add 1 sliced large onion, 4 sliced green chillies, and 4 crushed garlic cloves, sautéing until soft and lightly golden.
- 3
Stir in 1 tsp turmeric and salt to taste, then add 2 chopped tomatoes and cook down for 5–7 minutes into a thick, rich gravy.
The rest of this recipe
There's 7 more ingredients and 5 more steps to go.
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Ivana’s note
Kanji kira brings a distinct, bright sourness to the curry base that cuts through the creamy sweetness of the roasted gem squash—if you cannot source kanji kira, a combination of sorrel and wild spinach with a touch of lemon juice makes a great substitute.
Mum’s note
Cooking the gem squash face down first traps the steam underneath the skin! This cooks the squash through quickly without needing extra water, keeping the curry gravy thick and rich.
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