Kashmiri vegetable coconut masala

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kashmiri-coconut-veg-masala

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Serves 2-4
Prep 15 mins
Cook 40 mins

Ingredients

1 medium onion, diced
2 garlic cloves, diced
1 thumb size piece ginger
a bunch of fresh coriander
2 medium carrots (peeled & cut into batons)
1 cauliflower cut into florets
8 small vine tomatoes cut into halves
1 medium courgette (chopped)
1 handful frozen peas
4 tablespoons Kashmiri curry powder
2 cans coconut milk
handful flaked almonds

Method

  1. Prepare all of the ingredients prior to cooking
  2. In a large, deep pan with a lid, heat some butter and olive oil and then gently sauté the onions until soft
  3. In the meantime, add the ginger, garlic, Kashmiri curry powder and coriander to a blender and pulse to make a paste
  4. Add to the onions and sauté for around 5 minutes, stirring continuously
  5. Add the carrots and cauliflower and stir to combine and pop the lid on. Turn the heat down and let the veg sweat for a further 5 minutes
  6. Stir in the rest of the veg and add the coconut milk, place the lid back on and simmer for 20 - 30 minutes until vegetables are cooked
  7. Remove from the heat, sprinkle with flaked almonds and serve immediately with fluffy white rice and a soft naan bread.

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