New Update
Main ingredients | Coconut milk, Coconut oil, Garlic, Ginger, Spring onions, Carrot, French beans, Curry powder, Paprika powder, Yellow zucchini, Green capsicum, Red capsicum, Fresh red chillies, Boiled chickpeas, Steamed rice |
Cuisine | Fusion |
Course | Main course vegetarian |
Prep time | 8-9 hours |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 2 cups coconut milk
- 1½ tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1½ tablespoons finely chopped garlic
- 1 inch ginger, finely chopped
- 3-4 finely chopped spring onion bulbs
- 1 medium carrot, peeled and cut into triangles
- 10-12 French beans, diagonally sliced
- Salt to taste
- 2 tablespoons curry powder
- ½ tablespoon paprika powder
- 1 small yellow zucchini, cut into triangles
- 1 small red capsicum, cut into triangles
- 1 small green capsicum, cut into triangles
- 1-2 fresh red chillies, sliced diagonally
- 2-3 tablespoons chopped fresh coriander leaves
- 1 teaspoon sugar
- Steamed rice to serve
- Fresh coriander sprigs for garnish
- Lemon wedges to serve
- Chickpeas mixture
- 2 cups boiled chickpeas
- 1 teaspoon coconut oil
- 1 teaspoon chopped garlic
- 1 green chilli, finely chopped
- 1 teaspoon paprika powder
- ½ teaspoon roasted cumin powder
- Crushed black peppercorns to taste
- Salt to taste
- ½ lemon
Method
- Heat coconut oil in a pan, add cumin seeds and let them change colour. Add garlic, ginger and spring onion bulbs, mix and sauté on high heat for 2 minutes.
- Add carrot, French beans, salt, curry powder and paprika powder, mix well and saute for 1 minute. Add 1 cup water, mix, cover and cook for 4-5 minutes.
- Add yellow zucchini, mix and cook for 2 minutes.
- Add coconut milk into this pan, mix and bring it to a boil. Add red capsicum, green capsicum and red chillies, mix and let the mixture come to a boil. Add coriander leaves and sugar and mix well. Continue to cook for 2 minutes.
- To make the chickpea mixture, heat coconut oil in a shallow pan, add garlic and green chilli, mix and sauté for 1 minute. Add boiled chickpeas and toss till well combined.
- Add paprika powder, roasted cumin powder, crushed black peppercorns and salt and toss well. Squeeze the juice of ½ lemon directly into the pan and mix well. Take the pan off the heat.
- To serve each portion, take a portion of the steamed rice in a serving bowl. Pour some of the coconut mixture over it, top it with a portion of the chickpeas mixture, garnish with coriander sprig and lemon wedge and serve hot.
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