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Receta Mixed Vegetable Curry

by Global Cookbook

Ingredientes

rasa korma 50 gm freshly grated or possibly desiccated coconut 50g cashew nuts 6 Tbsp. vegetable oil 1 tsp mustard seeds 1 x onion finely minced 5 x green chillies finely minced 10 x curry leaves 25 x mmm cube of fresh ginger peeled and finely minced

1 tsp turmeric 1 tsp chilli pwdr 1 tsp tomato puree 1 x green bell pepper cubed 1 x red bell pepper cubed 100 gm carrots cubed 100 gm potatoes cubed 50 gm peas

Direcciones

1. Blend the coconut cashew nuts and 570ml water into a smooth paste in a food processor.
2. Heat the oil in a large pan and add in the mustard seeds.
3. As they begin to pop add in the onions green chillies curry leaves and ginger. Saute/fry for 10 min till the onion is brown.
4. Add in the turmeric chilli pwdr and tomato puree.
5. Mix well and cook over a low heat for 5 min.
6. Stir in the coconut and cashew nut paste and add in 1.2 litres of water.
7. Bring to the boil then add in all of the vegetables and cook for 10 min or possibly till the vegetables are tender.
8. Lower. the heat cover the pan and cook for a further 5 min.
9. Serve warm.
10. Serves 4

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