Some people have a specific preference for a season – they love a season’s weather, food and fashion. I’m however one of those who doesn’t have a favourite season, but enjoy aspects of each seasons cooking, ingredients and way of eating. I get equally excited about a fresh salad made with rocket, seasonal fruit and a light vinaigrette, as I do about a comforting winter hotpot with cumin, coconut milk and veggies.

Seeing that winter is approaching, my taste buds are gearing themselves for the one pot stews, soups and other winter flavours to enjoy during the next few months. Whenever people ask me what my favourite food is, my answer is, ‘almost anything, as long as it is good food’. I don’t have absolute favourites – the choices are too many, but I do have ingredients that regularly reach the top of my list. During winter, cumin is definitely one of them, but then again fresh coriander, coconut milk and a little hint of curry powder are such good partners to cumin. So, I would rather place them along side one another, than trying to list them from the top down.

This vegetable hotpot spells comfort in every sense of the word. As a meal on its own, or even a side dish, it hits the spot every time. The vegetables absorb the flavours as it cooks and results in quite a filling meal. The chickpeas are an ideal protein so make it your next meat-free Monday meal.

1. Heat oil in a pot and sauté onions, garlic, chillies and carrots together. Add curry powder and cumin and sauté to develop the flavours.
2. Add potatoes and butternut and sauté for another few minutes. Add aubergines and sauté with rest of vegetables. Add stock and lemon rind, cover with a lid and reduce heat.
3. Simmer gently for 35-40 minutes or until vegetables are just tender.
4. Add chickpeas and simmer for another 5-10 minutes to heat through.
5. Season to taste with salt and pepper and stir in coconut milk, lemon juice and chopped coriander. 6. Heat through and serve with coriander leaves, on basmati rice, rotis, naan bread, brown rice or barley.

Tip

1. Subsitute the chickpeas with the butterbeans or 1-2 cups cooked lentils.

My food thought for May comes from Sophia Loren, who said, “The most indispensible ingredient of all good home cooking: love for those you are cooking for.”

Welcoming winter...
Heleen

Cookbooks by Heleen:

For more delicious recipes you can get a signed copy of one of Heleen’s award winning recipe books. They cost R160 each and you can contact her atheleen.m@iafrica.com or via her websitewww.heleenmeyer.co.za

South Africa has a rich culinary heritage. A wonderful selection of recipes inspired by this are included in Food from the heart (Onthoukos in Afrikaans). It’s a popular gift for family, friends, customers and colleagues both here and overseas. Kos is op die tafel! is available in Afrikaans and is all about everyday family meals. Menus and shopping lists make our busy schedules a little easier and hints and tips in the kitchen makes cooking a breeze.