|4 tbsp tbsp||oil oil|
(peeled and sliced)
(medium, peeled and chopped)
|2|| large carrots
(peeled and chopped)
|1|| red peppers
|1|| green peppers
|250 g g||frozen peas frozen peas|
|2 tsp tsp||Easy chilli Easy chilli|
|4 tsp tsp||chilli flakes chilli flakes|
|2 tsp tsp||Easy garlic Easy garlic|
|2 tsp tsp|| cumin
|1 tsp tsp|| ground tumeric
|0.5 tins tin||chopped tomato chopped tomato|
|4 tbsp tbsp||coconut milk coconut milk|
|4|| spring onions
|1 handfuls handful|| coriander
Creamy coconut and vegetable Karahi
This Karahi recipe is the perfect dish for something lighter over Ramadan, packed with vegetables and creamy goodness, serve this for Iftar and you'll be a winner!
- In a large pan, heat the oil and fry the onions until soft. Add the potatoes and carrots and mix.
- Tip the aubergine, courgette and red pepper into the pan, plus green pepper for bite and high-protein peas for extra power. Add kick with the chilli, then stir through the garlic, spices and seasoning.
- Cover the pan and cook over a medium heat for 15 minutes, until the vegetables are par-cooked but not mushy.
- To finish the curry, blitz the tinned and fresh tomatoes together in a blender and add to the vegetables. Cook for 2-3 minutes before stirring through coconut milk for creaminess. Simmer gently for 5-6 minutes, serving with rice or naan and garnished with chopped coriander.