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Pick n Pay

Main Ingredients


  1. Heat oil in a large pot.

  2. Fry mustard and cumin seeds, chilli, bay leaf, cloves, cinnamon and turmeric together until seeds splutter and pop.

  3. Add onion and garlic and fry until soft.

  4. Tip in turnip, butternut, paprika and coriander and fry until coated in oil.

  5. Add stock and bring to the boil. Reduce heat, cover and simmer until vegetables are soft, about 45-50 minutes. Remove cinnamon and bay leaf.

  6. Mash vegetables coarsely using a fork.

  7. Add tomato and barley and simmer for 15-20 minutes. Season.

  8. Stir in chard and ginger and add lemon juice to taste.

  9. Serve with dollops of yoghurt.