Vegan Recipe Collection Over 800 Vegan Recipes

1cm / 1/2inch cube fresh ginger, peeled
2 tbsp oil
about 20 curry leaves
1/2 tsp cumin seeds
5 cloves
200g / 7oz onions, finely sliced
1 green chili, slit lengthwise
2 tbsp tomato paste
1/2 tsp chili powder or to taste
1/2 tsp ground coriander
1/2 tsp turmeric powder
500g / 1lb 2oz mixed bell peppers such as red, yellow and green, seeded and finely sliced.
Salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Using the pestle and mortar, crush the garlic cloves and ginger together to give a fine paste.
Heat the oil in a large saucepan over a medium heat. add the curry leaves, cumin and cloves and cook
for 1 minute or until the cumin seeds turn golden. Add the onions and some salt to taste, stir and cook for
5 minutes or until the onions brown.
Add the paste of garlic and ginger to the saucepan and mix well. Then add the green chili, tomato paste,
chili powder, ground coriander and turmeric. Stir well and cook for 3-4 minutes.
Add 6-7 tbsp of water to the pan to loosen the mixture. Add the bell peppers, mix well and cook,
uncovered, for 10 minutes or until the bell peppers begin to brown, stirring frequently.
Raise the heat under the saucepan and cook, stirring for 2 minutes. Remove from the heat and leave to
stand for 2 minutes before serving.
Olan
1 15oz (or so) can black-eyed beans, drained and rinsed
1 potato, cubed
400g / 14oz white or yellow pumpkin, peeled, seeded and cubed
2 green chillies slit lengthwise
Page 492