Recipe of the day: Chef Georgina Hill’s vegan butternut and chickpea coconut curry

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Georgina Hill, Executive Chef of the Wild Coast Sun Resort shares her favourite vegan curry recipe, perfect for a bunny chow.

Georgina Hill, Executive Chef of the Wild Coast Sun Resort predicts that this year, more and more people will be looking for plant-based options which cater forand gluten-free dietary requirements, but she says she has tried all types of meat and is perfectly comfortable cooking everything from a slow braised lamb shank to a mutton curry.

“It is challenging to cook with ingredients you don’t eat, because how can you cook it if you don’t know what it’s supposed to taste like – so I try everything at least once,” the chef says.I cut the butternut into bite size cubes and then toss in oil with cumin seeds, chilli powder, paprika, salt and roast until just soft.Add 1 cup of water and the potatoes. Cook until soft before adding the coconut cream.

 

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