Succulent South African Rainbow Vegetarian Potjiekos with Butternut Squash Polenta Cakes

Allergens

None

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 medium
• sized red onion, diced
• 1 large green bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 small zucchini, diced
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 2 cups vegetable broth
• 1 cup red wine
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

Instructions

1. In a large pot over medium heat, sauté the onion in olive oil until translucent.
2. Add garlic, paprika, cumin, coriander, salt, and pepper to the onion mixture, stirring well to combine.
3. Stir in the diced zucchini, eggplant, bell peppers, cherry tomatoes, butternut squash, vegetable broth, and red wine. Bring to a boil, then reduce heat to low and let simmer for 20 25 minutes, or until vegetables are tender.
4. While the potjiekos is cooking, prepare the polenta cakes by following our Butternut Squash Polenta Cakes recipe (link).
5. Once the potjiekos is cooked, allow it to cool slightly and then divide onto 4 serving plates, placing each portion in the center of the plate.
6. Place a butternut squash polenta cake on top of each portion of potjiekos, creating an appealing contrast between the vibrant vegetables and golden cake.
7. Garnish with fresh parsley or basil and serve immediately.

Chef’s Insight

The secret to this delicious vegetarian potjiekos is the combination of spices and wine, which bring out the depth of flavor in the vegetables.

Notes

Don't forget to check the seasonality of your vegetables for optimal freshness and flavor.