Vegan Recipe Collection Over 800 Vegan Recipes

2 onions, finely sliced
1 tbsp tomato paste
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 green bell pepper seeded and finely chopped
1/2 red bell pepper seeded and finely chopped
salt
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Method
If using fresh sweetcorn, wash and simmer it in a pan of water for 5-10 minutes until tender, then drain
and set aside. If using frozen sweetcorn, simmer for 15 minutes, then drain and set aside.
Meanwhile, place the coconut and half the cashew nuts in a grinder with 200ml/7fl oz of water. Process
for 5 minutes, then set aside.
Heat the oil in a large saucepan an add the mustard seeds. As they begin to pop, add the green chillies,
ginger and curry leaves. Lightly sauté for about 2 minutes, stirring.
Add the onions and cook until golden brown. Add the tomato paste, chilli powder, turmeric, a little salt
and the ground coconut mixture. Mix well and cook for 5 minutes over a low heat.
Add the bell peppers and cook for 2 minutes, then add the cooked sweetcorn and the remaining cashew
nuts and cook for a further 5 minutes. Remove from the heat and serve hot, with Indian breads (naan,
chapatti, paratha etc)
Green Bean Curry
4 tbsp oil
12 green chillies halved
2.5 cm/1 inch cube fresh ginger peeled and finely chopped
10 curry leaves
2 tsp mustard seeds
1 tsp turmeric seeds
1/2 tsp chilli powder
1 onion finely sliced
400g/14oz green beans, trimmed and cut in half or 500g/1lb 2oz frozen beans, defrosted
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