Recipe- Soothing For Winters Hot Coocnut Vegetables

Cooking for your vegetarian friends can be a bit tricky sometimes, especially if you want to make something different and delicious. After all, there’s just so much fun you can have with a courgette risotto, as the song goes.

Ingredients

½ red pepper, cut into chunks
½green pepper, cut into chunks
10 mushrooms, quartered
100g 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
200g tinned plum tomatoes
1 tsp salt
1 tsp turmeric
½tbsp chilli powder (optional)
2 or 3 green chillis, chopped
200ml coconut cream
1 tbsp garam masala
1 handful fresh coriander, chopped

Method

- 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.