Vegetables) Veg HT
Hot Vegetarian Curry Ind Main Course
Dairy free Eggless
225g/8oz Desiccated Coconut
4 tbsp Vegetable Oil
25g/1oz Fresh Ginger, chopped
3 garlic Cloves,
1/2 teasp Mustard Seeds
1 Large Onion, chopped
2 teasp Ground Coriander
3 teasp Garam Masala
1 teasp Turmeric
2 teasp Salt
225g/8oz Fresh Broccoli
2 Green Capsicums (Sweet Peppers)
100g.4oz Runner Beans
1 Green Chilli, deseeded and chopped
Fresh Coriander to garnish
1. Place the coconut and water in a food
processor or liquidiser and process until smooth.
2. Heat the oil in a large saucepan, add
the ginger, garlic and mustard seeds and fry gently for a 1-2 minutes.
3. Add the coriander, garam masala,
turmeric and salt and fry gently for a further 5
4. Meanwhile, deseed the capsicums then
cut all the vegetables into 2.5cm/1 inch pieces.
the vegetables to the pan and stir well. Cook for 5 minutes, turning them
6. Add the coconut purée and chilli and
bring to the boil. Reduce the heat, cover
and simmer for 15 minutes.
7. To serve - transfer to a warmed
serving dish, sprinkle with the chopped coriander.
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