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Creamy coconut and vegetable Karahi recipe image

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Ingredients

4 tbsp tbsp oil oil
2 onions onion
(peeled and sliced)
2 potatoes potato
(medium, peeled and chopped)
2 large carrots large carrot
(peeled and chopped)
1 aubergines aubergine
(small, chopped)
1 courgettes courgette
(chopped)
1 red peppers red pepper
(chopped)
1 green peppers green pepper
(chopped)
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 cumin
(powder)
1 tsp tsp ground tumeric ground tumeric
(powder)
0.5 tins tin chopped tomato chopped tomato
2 tomatoes tomato
(diced)
4 tbsp tbsp coconut milk coconut milk
4 spring onions spring onion
(choped)
1 handfuls handful coriander coriander
(roughly chopped)
salt salt
(to taste)

Creamy coconut and vegetable Karahi

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50 min
(29)

Method

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!

  1. In a large pan, heat the oil and fry the onions until soft. Add the potatoes and carrots and mix.
  2. 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.
  3. Cover the pan and cook over a medium heat for 15 minutes, until the vegetables are par-cooked but not mushy.
  4. 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.

Tags

Main

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