Latest News

Merry Martini


It’s the season to be merry and while there is much more to being merry than what you eat and […]

Christmas Cheer Mocktail


Christmas is about so much more than what we eat and drink, but it is true to our nature to […]

Sparkling Pomegranate Pinot Punch


You can’t add much more sparkle to your festive cheer than with the delightful Leopard’s Leap Sparkling Chardonnay Pinot Noir!  Charming […]

Frostbite Mocktail


There is nothing like the flavours of pineapple and mint when it comes to exotic summertime cocktails. Now you can […]

Larny Potato Salad


Potato salad is part of summer holidays in South Africa. There are many versions – sometimes hard boiled eggs make […]

Cocktail Vetkoekies filled with Bobotie


The Leopard’s Leap Culinary team always have a fun idea or two! With this party food recipe, Chefs Pieter de […]

Bloody Mary Wine Cocktail Recipe


It’s the season to be jolly but oh golly… When it is the morning after the night before you might […]

Pizza with marinated squid, capers and lemon


Pizza with marinated squid, capers and lemon Ingredients    1 home-made pizza base (see recipe below) 60 ml home-made tomato sauce […]

Home-made pizza with smoked mozzarella, chorizo and fresh basil 


Home-made pizza with smoked mozzarella, chorizo and fresh basil  Ingredients 1 home-made pizza base (see recipe below) 60 ml home-made tomato […]

Home-made pizza topped with biltong, quince and labneh  


Home-made pizza topped with biltong, quince and labneh   Ingredients    1 home-made pizza base 60 ml home-made tomato sauce 80 g […]

News

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream



Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious!

“Healthy eating advocate Malindi Widlake has made it her mission to create delicious food for her family. Yes, aren’t we all on the same page? No, we are not. Malindi is cooking, and dreaming up, and re-imagining dishes because she must. Her husband and young daughter are chronic kidney disease “warriors” as she describes them. A low-sodium diet is the bottom line for them. Gluten-free, dairy-free, vegan dishes feed into this regime, and are kinder to Malindi’s own auto-immune problems, and the environment. So, initially not by choice, she is now a fervent follower of a strictly plant-based diet. Her Saltfreesaffa blog and website, her Instagram and Pinterest posts, have thousands of followers. She now gives lessons in cooking fresh, no-fuss, quick health-food to other young mothers.

Durban curry-style cooking, so much of it vegetarian, has inspired and encouraged her. This variation on a familiar theme is one of husband Mike’s and daughter Rosie’s favourites. Chana Masala Durban-style. Especially teamed with Malindi’s Sweet Potato Rotis (see under Rotis & Rice).

And here, in a book where such chefferies as drizzles and tweezers are foreign, is an exception to the rule: the divine, locally-grown, cashew-nut concoction which she recommends you drizzle (yes) over each helping.”

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream Recipe

2 Tbsp olive oil

1 medium white onion

1 Tbsp ground cumin

1 Tbsp garlic, grated

2 Tbsp ginger, minced

2 green chillies, de-seeded, sliced

1 Tbsp ground coriander

1 Tbsp chilli powder

1 tsp ground turmeric

1 can finely diced tomatoes

2 potatoes, roughly chopped into 3 cm cubes

2 cups cooked chickpeas

1 cup water

Salt if needed

2-3 tsp coconut sugar (or brown)

2 tsp garam masala

 

Heat oil in a large pot over a medium heat. Add onion and cumin, cook gently.

In a mortar and pestle or food processor grind into a rough paste the garlic, ginger and green chillies. Add paste to onion-cumin mixture. Add ground coriander, chilli powder, turmeric. Stir to coat onions in all these delicious spices.

Add tomatoes, cubed potato, chickpeas and water. Cook for around 20 mins or until potatoes are perfectly tender and curry gravy has thickened.

When the curry has thickened and the potato is cooked, season to taste with salt and coconut sugar. Remove from the heat, stir in garam masala.

Serve with…

Cashew Cream

1 cup raw cashew nuts, soaked at least 4 hrs, drained

½ cup water

¼ teaspoon salt

1 tsp freshly-squeezed lemon juice

Place all ingredients in blender or food processor. Whizz until completely smooth, stopping to scrape down the bowl every now and then. Add extra water if needed to reach the consistency of thick cream. Keeps in an airtight container in the fridge for up to 5 days.

 

Upcoming Events

7 December 2019
  • South African Table
South African Table
13:00
13 December 2019
  • South African Table
South African Table
13:00
14 December 2019
  • South African Table
South African Table
13:00
18 December 2019
  • South African Table
South African Table
13:00
19 December 2019
  • South African Table
South African Table
13:00
20 December 2019
  • South African Table
South African Table
13:00
21 December 2019
  • South African Table
South African Table
13:00
26 December 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]