Vary the vegetables according to personal preference
- Choose a bunch of veggies and chop them up
- 6 T oil
- 2 garlic cloves crushed
- 2 inch piece of chopped ginger root
- 1-2 fresh green chillies
- 1 T paprika
- 2 tsp ground coriander
- 1 TB mild curry powder or paste
- 1 3/4 c veggie stock
- 14 oz canned chopped tomatoes
- 1 green pepper
- 1 T cornflour
- 2/3 cup coconut milk
- 1-3 TB almonds
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Heat the ghee and add the harder veggies first. Cook gently for 3 min while stirring. Add the spices and continue for 1 min. Add the stock, tomatoes, and salt. Cover and simmer for about 30 min or until tender, add the green pepper, cover and cook another 5 min.
Blend the cornflour (cornstarch) with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 min, stirring. Adjust the seasoning if necessary. Serve hot and garnish with coriander.
The ground almonds help to thicken the sauce and also add richness of flavor.
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