Serves: 4
Cooking Time: 30 mins
- 2 tbsp coconut oil or olive oil
- 2 onions sliced into half-moons
- 100gms cherry tomatoes halved
- 100gms boiled peas
- 200gms snow peas
- 150gms broccoli florets
- 150gms mushrooms (optional)
- 3 tomatoes finely chopped tinned or cooked
- 400 ml coconut milk mixed with 1 tsp cornflour (so that the milk does not curdle)
- 4 tbsp CRISTA Ethiopian Berbere Spice Mix
- Salt to taste
- INGREDIENTS FOR THE RICE:
- 350 ml vegetable stock
- 1 tbsp peanut butter
- 250gms red rice soaked in water for 20 mins (camargue or rice of your choice)
Ingredients for garnishing: freshly chopped coriander
Preparation
Heat oil in a large saucepan over medium heat. Add the onions and sauté for 2 mins and then add CRISTA Ethiopian Berbere Spice Mix and cook for 2 more mins constantly stirring. Next add the cherry tomatoes and further cook for 2 mins. Now toss in all the remaining vegetables, stirring very well so that the spices coat them. Finally add the chopped tomatoes, coconut milk and salt to taste. Simmer and cook for 15 mins until the vegetables are cooked well. While serving, garnish with fresh coriander. While the vegetables are cooking, cook the soaked rice by adding vegetable stock, peanut butter and salt to taste. Stir well, cover, simmer for 15-20 mins until the rice absorbs the water and the grains are cooked well. Serve the curry hot with rice.
Enjoy! If you love it, share it!