Black Bean, Baby Marrow and Sweet Corn Curry

2 Cups SOAKED black beans

1 Sweet corn steamed, corn off the cob

2 Medium Zucchini washed and diced

1 medium onion finely chopped

1/2 sliced leek white part

2 teaspoons dried garlic flakes

4 tablespoons Mild Curry Powder

1 Curry cube

1/2 Cup Coconut Milk

1 tablespoon vegetable seasoning

3 tomatoes cut in quarters then cut the quarters in half.

2 tablespoons vegetable stock granules

2 tablespoons potjie salt

1 cup boiling water

4 tablespoons canol oil


1. Saut onions on medium heat. Add the black beans, garlic flakes, 2 tablespoons of the curry powder, leek and potjie salt after 5 minutes.

2. Reduce heat to low and cook for 20 minutes with the lid on.

3. Add the tomatoes, sweet corn, vegetable stock, zucchini, 2 tablespoons of curry powder, vegetable stock granules and cook for a further 15 minutes with the lid on.

4. Add the water and put the lid back on. Reduce the heat to the lowest switch. Let it simmer for a good 1hour 30 minutes.

5. Add the coconut milk. Simmer for 30 minutes. You are ready to serve.

I am having this with my freshly made roti.