Serves: 6
Ingredients:
60ml (4 tbsp) sunflower or coconut oil
1 onion, roughly chopped
2 leeks, sliced
2 cloves of garlic, roughly chopped
10ml (2 tsp) ground turmeric
10ml (2 tsp) ground coriander
45ml (3 tbsp) garam masala
2 dried chillies, seeded and sliced
2 large tomatoes, peeled and chopped
3 stalks each of fresh rosemary and thyme
30ml (2 tbsp) red wine vinegar
30ml (2 tbsp) brown sugar
250ml (1 cup) vegetable stock
45ml (3 tbsp) tomato purée
45ml (3 tbsp) Worcestershire sauce
¼ pumpkin, peeled and cubed
2 small sweet potatoes, peeled and cubed
6 baby gem squash
1 punnet of button mushrooms
½ head of cauliflower
250g chickpeas, soaked overnight in water
250ml (1 cup) mixed dried fruit soaked in boiling water for 30 minutesMethod: 
1. Preheat oil in a potjie.
2. Add onions and leeks and fry until translucent.
3. Add the garlic and spices to make a paste and cook for 5-10 minutes, stirring often. Add extra dried chilli to taste.
4. Add tomato, herbs, vinegar, sugar, stock, tomato purée and Worcestershire sauce, then cover with the lid and cook for 20 minutes.
5. Add the pumpkin and sweet potatoes, cook for further 30 minutes with lid on.
6. Finally add the gem squash, mushrooms, cauliflower, chick peas and drained dried fruit. Cook with the lid on until the pumpkin and sweet potato have softened. If you need to reduce the sauce, leave the lid off the potjie and cook for a further 15-30 minutes.
7. If serving in bread, cut out a circle in the top of a round loaf and carefully scoop out the inside. Spoon the potjie into the loaf and finish off with a dollop of sour cream and garnish with fresh coriander...