Ingredients

• 1kg Pumpkin
• 10 Pickled Onions, cut into halves
• 5 Cloves Garlic, cut into thin pieces
• 250g Corn
• 2 Carrots, cut into rings
• ½ Cauliflower, cut into florets
• 1 cup Peas
• 2 ripe Tomatoes, skinned and chopped
• 1 tbsp. Vegetable Spice
• 30 ml Olive Oil
• 125g Sun-dried Tomato Pesto
• 250 ml Durban Curry Cook-In Sauce
• 10 ml Vegetable Stock Powder
• 60ml Hot Water

Directions

1. Start with your braai to get low hot coals.
2. Grease your Best Duty Bake Pot (#12)  and set aside for later use.
3. Using a sharp knife, begin by carefully cutting a ‘lid’ from the top of the pumpkin removing and discarding/ re-using the pumpkin seeds.

Note: There are various creative ways you can re-use the seeds in your next dishes; such as toppings for salads, blend to make a pesto sauce or roast for a tasty snack!

4. Carefully place the pumpkin inside of your greased Bake Pot.
5. In a medium bowl, combine all the vegetables and give them flavour by seasoning with Vegetable Spice. Gently toss the ingredients with a mixture of olive oil. Add the Sun-dried Tomato Pesto and Durban Curry Cook-In Sauce to the bowl and stir.
6. Mix the Vegetable Stock with the water and leave until further use.
7. Pack the seasoned vegetables into the hollowed-out pumpkin and pour the Vegetable Stock mixture into the pumpkin.
8. Securely replace the pumpkin lid and then cover the Bake Pot with its own cast iron lid.
9. To ensure an even bake, cook the pumpkin over low coals and scoop a heaped layer of coals on the Bake Pot lid ensuring even heat distribution.
10. Leave to cook for +-1 hour over the coals. Alternatively, you can achieve the same result by baking the filled pumpkin in an oven set at 180°C for +-1 hour.
11. Remove from the coals/oven and leave to cool for half an hour. Enjoy!

Ingredients:

• 700g Beef Stew, cubed
• 1 Onion, chopped
• 30 ml Oil
• 1 Butternut Squash, peeled and cubed
• 4 Carrots, peeled and sliced
• 4 Potatoes, peeled and halved
• 6 Baby Marrows, sliced
• 1 tsp. Cayenne Pepper
• 1 ml Dry Rosemary
• 1 ml Dry Thyme
• 30 ml Dried Parsley
• 1 Tomato, peeled and sliced
• ½ packet Curry Flavoured Instant Soup
• Salt, to taste
• Black Pepper, to taste

For the Curry Mixture:

• 1 tbsp. Mild Cape Curry Powder
• 1 tsp. Mustard
• 1 tsp. Garlic
• 1 tsp. Ginger, crushed
• 100 ml Vinegar
• 125 ml Brown Sugar
• 500 ml Warm Water

Directions:

1. Start your braai until you have low to medium hot coals.
2. For the Curry Mixture: While your coals are reaching its desired temperature, you can start making a curry mixture. In a large bowl, dissolve the curry powder, mustard, ginger, garlic, brown sugar, vinegar and 500ml hot water. Set aside.
3. For the Potjie: Place your Best Duty Pot 3-Leg (#3) or your Best Duty Bake Pot (#12) along with your Collapsible Potjie Tripod on the coals.
4. Heat the oil in your pot and fry onion for +-4 minutes, or until soft. 
5. Add the beef and a small quantity of curry mixture and braise till meat starts to colour. Give your pot a good stir using your Wooden Spoon.
6. Add the cayenne pepper, rosemary, thyme and parsley.
7. Add potatoes, butternut, carrots and baby marrow to your pot and the rest of the curry mixture. Add the remaining water to keep your pot from drying out and cook till the vegetables start to soften. Add salt and pepper to taste, stir well, cover with the lid and simmer for +- 1 hour and 30 minutes.
8. Add the tomato and instant curry soup powder to thicken the potjie mixture, cook for +-10 minutes and serve on a bed of rice.