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Instructions
- Preheat the oven to 150 ° C
- Put the peppers in the oven for 35 minutes and turn them every now and then during cooking.
- Leave them to cool and then remove the skin (it should simply slide off.)
- Remove the seeds, cut the flesh into strips and place in a dish. Mix in the minced garlic.
- Drizzle with the Olive Oil and refrigerate before serving.
Ingredients
- A few cups vegetables see recipe notes (below) for suggestions
- 2 onions
- 3 cloves garlic
- 350 ml vegetable stock
- 2 tablespoons Babassu Oil
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon ginger powder
- sea salt
- black pepper freshly ground
- 1 tablespoon lemon juice (optional)
Ingredients
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Instructions
- Peel and chop the garlic and onions. Wash and drain the vegetables and cut into bite sized pieces.
- Heat the Babassu Oil in a large pan and gently fry the onion and garlic and then add the spices to bring out their flavor. Add the vegetables, one at a time, starting with things like carrots that take longer to cook.
- Cook for a few minutes without browning. Sprinkle with a bit of sea salt and then add the stock. Add water if necessary and cover with a lid
- Cook for about 15-20 minutes, until vegetables are just tender.
- Taste and add more salt if necessary and if you want a stronger curry taste, add the lemon juice.
- Serve on rice, millet or couscous.
- Note: If you don't have Babassu Oil you can use Coconut Oil instead.
Recipe Notes
Vegetable suggestions: broccoli, cauliflower, cabbage, carrots, celery, zucchini, peas, beans, pumpkin, sweet potato