By Diaspo (Live, Interactive Cooking Classes)
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.
Updated at: Thu, 17 Aug 2023 12:07:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
7
Low
Nutrition per serving
Calories522.9 kcal (26%)
Total Fat47.7 g (68%)
Carbs20.7 g (8%)
Sugars9.5 g (11%)
Protein7.1 g (14%)
Sodium432.6 mg (22%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
7 TbspOil
1onion
large, chopped or sliced
2tomatoes
good-sized, chopped
1red pepper
cut into small pieces
1green pepper
cut into small pieces
250gmushrooms
small, sliced
1 packbaby corn
cut longways
200gsugar snap peas
Green chillies
to taste
3 tspgarlic paste
2 tspginger paste
½ tspturmeric
salt
1tin coconut milk
3 Tbspcream
single or double
fresh coriander
Instructions
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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Notes
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Bland
Easy
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