|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
Preparation time: 0:20
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.