Quick Veg Curry
Ruhana Ebrahim
Grand Master1345
11.2M
4.1K
Interior Decorator.
Foodie!
Food styling.
Fusion Cooking.
Recreational baker.
Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)
Joined 6 years ago
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2 comments
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CREDITS
Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
INGREDIENTS
2 tablespoon oil1 onion (sliced)3 tomatoes (liquidized)1 cup water½ teaspoon red ginger garlic masala½ teaspoon salt (or more to taste)3 tablespoon (to your taste) Shan Karahi spice2 potatoes (peeled and largely diced) 2 carrots (peeled, sliced in batons)½ cup Mc'Cains frozen sweetcorn ½ cup Mc'Cains frozen peas1 cup green beans (cut into thirds)Chopped dhania (coriander) (coriander)
METHOD
1. Liquidize tomatoes with water.2. Heat a medium deep pot.3. Braise onion in oil till golden.4. Add karahi spice, salt and masala and braise till fragrant.5. Add in all veg. Mix well. 6. Pour in liquidized tomatoes. Mix in.7. Cover and cook on medium heat, adding water, to cook till tender.8. Cook till liquid has reduced and thickened.9. Chop dhania (coriander) over and mix in. 10. Serve with bread/roti/rice.
INFO & TIPS
May add in chicpeas, cauliflower, baby marrows etc. I call it quick veg curry because I use what veg I always have on hand in freezer/fridge.
POSTED ON
29 Jun 2020
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Ruhana Ebrahim
Grand Master1345
11.2M
4.1K
Interior Decorator.
Foodie!
Food styling.
Fusion Cooking.
Recreational baker.
Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)
Joined 6 years ago
