Vegetarian coconut curry

Name: Vegetarian coconut curry
Yield: 6 people
Cuisine: Kenyan
Ingredients: 1 pk button mushrooms; 1.5 cups fresh green peas boiled; 2 medium carrots diced; 2 large red onions diced; 1/2 green pepper chopped; 2 large tomatoes chopped; 2 teaspoons tomato paste; 60 ml coconut cream; 4 tablespoons sunflower oil; 1 teaspoon garam masala; 1 teaspoon cumin powder; 1 teaspoon curry powder; 1 teaspoon garlic powder; 1 teaspoon sugar

koku @cook_9959225

Mondays has always been a meatless meal in our home from as far back as I can remember. I came up with this recipe years ago and it soon became a family favourite.

koku @cook_9959225

Mondays has always been a meatless meal in our home from as far back as I can remember. I came up with this recipe years ago and it soon became a family favourite.

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Ingredients

6 people

1 pkbutton mushrooms
1.5 cupsfresh green peas boiled
2medium carrots diced
2large red onions diced
1/2green pepper chopped
2large tomatoes chopped
2 teaspoonstomato paste
60 mlcoconut cream
4 tablespoonssunflower oil
1 teaspoongaram masala
1 teaspooncumin powder
1 teaspooncurry powder
1 teaspoongarlic powder
1 teaspoonsugar

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Steps

1

In a blender put the chopped tomatoes, green pepper, tomato paste and 4 tablespoon water and blend. Set aside
2

In a medium sized pot, heat the oil then put in the onions and fry until they start turning transluscent.
3

Add the garam masala, cumin and curry powder and stir. Let the spices cook for 5 minutes while stirring frequently.
4

After 5 minutes the onions will have started browning. Add the mushrooms and stir together. Reduce the heat to low and cover for 5 minutes. The mushrooms will begin to release its liquid.
5

After 5 minutes the liquid from the mushrooms should have dried up. Continue stirring until the mushrooms start browning.
6

Add the diced carrots and stir and let it cook for 5 minutes while stirring often.
7

Add the boiled peas and stir to mix. Let it cook for a further 5 minutes.
8

Add the tomato mix, garlic powder, sugar and salt to taste. Stir and let simmer covered on low heat for 10 minutes.
9

After 10 minutes of simmering the tomato mix will have reduced to a thick sauce. Add 1 cup of hot water, stir and let it simmer covered for a further 10 minutes.
10

Add the coconut cream and simmer uncovered for 5 minutes, stirring frequently to avoid curdling.
11

After 5 minutes switch off the cooker and serve. Enjoy!!