Hot Coconut Vegetables
Ingredients
- 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
Instructions
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket