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Hot Coconut Vegetables

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Indian


  • ½ red pepper cut into chunks
  • ½ green pepper cut into chunks
  • 10 mushrooms quartered
  • 100 g green beans topped and tailed
  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 2 medium onions blended in a food processor to a grated consistency
  • 200 g tinned plum tomatoes
  • 1 tsp salt
  • 1 tsp turmeric
  • ½ tbsp chilli powder optional
  • 2 or 3 green chillis chopped
  • 200 ml coconut cream
  • 1 tbsp garam masala
  • 1 handful fresh coriander chopped


  • Heat oil and butter in a pan and add cumin seeds.
  • When sizzling and aromatic add the minced onions and fry until golden colour.
  • Add the tomatoes, salt, turmeric, chilli powder and fresh chillies.
  • Stir together and leave to cook so the tomatoes break down and you are left with a thick paste.
  • Add the mushrooms and beans to the masala and stir. Cook for about five minutes
  • Pour in the coconut cream and cook gently for a few minutes so the flavours combine.
  • Reduce the heat and leave to cook for about 10 minutes before adding the peppers.
  • Taste the sauce and adjust seasoning if required.
  • Remove from heat and add garam masala and throw in the fresh coriander to serve.


This recipe is sponsored by Mediterranean Supermarket 
Keyword indian, indian curry, vegetarian dish