Vegetarian Country Captain Recipe

About this recipe

This hearty vegetarian dish features a medley of spiced vegetables simmered in a rich tomato curry sauce, served over rice and topped with currants and toasted almonds for a delightful crunch.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 16 g Orika Oregano
• 200 g Hommade Tomato Puree
• 10 g Thyme
• 200 g Cherry Tomatoes
• 1 kg Rice
• 50 g Natural Tattva Organic Hing Powder
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 50 g Sakthi Curry Powder
• 500 g Whole Farm Grocery Raisins 500 G

Instructions

1. 1. Preheat the oven to 180°C (350°F).
2. 2. Heat 2 tbsp of vegetable oil in a large pan over medium heat. Add 2 chopped onions, 2 diced green peppers, and 1 tsp hing. Sauté until softened, about 5 minutes.
3. 3. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp white pepper, 2 tsp curry powder, and 1/2 tsp powdered thyme. Cook for 1 minute to toast the spices.
4. 4. Add 2 cans of diced tomatoes and 1 tsp oregano to the pan. Simmer for 10 minutes, stirring occasionally.
5. 5. Transfer the vegetable mixture to a baking dish with a tight-fitting lid. Cover and bake in the preheated oven for 30 minutes.
6. 6. When ready to serve, spoon the vegetable curry over a bed of cooked rice. Sprinkle with 1/4 cup raisins for garnish.