Issmat's Vegetable Coconut Curry

Issmat was born and raised in Mozambique. This is a staple dish in her household, a family famous recipe she learnt from her mother and her personal favourite. It's a traditional Mozambican Coconut Curry, which you can chuck almost any vegetable in. Issmat's food is inspired by her Portuguese, Pakistani, Indian and Mozambican background.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan add the oil. Let it heat on high heat

Step 2

Add your onions, stir and fry until golden. Don't let them burn or get too dark.

Step 3

Add the sugar snap peas, stir and reduce the heat.

Step 4

After around 2 mins, add baby corn, increase the heat a little and stir.

Step 5

Add peppers, and stir. Reduce the heat a little and let it cook for 2 minutes

Step 6

Add your chopped tomatoes

Step 7

Add the spices: garlic paste, ginger paste, turmeric, salt, green chilies, and stir

Step 8

Add your mushrooms. Give a good stir and add about a cup of water. But if mushrooms release too much water then you might not need water.

Step 9

Bring to boil, then add your coconut milk.

Step 10

Increase the heat a little, let it simmer, and add your fresh cream. Garnish with fresh coriander

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