Vegetarian coconut curry
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.
Vegetarian coconut curry
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.
Cooking Instructions
- 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!!
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