Halal Mixed Vegetable Curry With Coconut Cream Recipe

About this recipe

A rich and flavorful Halal-friendly mixed vegetable curry, perfect for dinner. This dish combines tender vegetables with aromatic spices and a creamy coconut base for a satisfying meal.

Ingredients

• - Old India Coriander Leaves
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Rajah Jeera Whole Cumin Seeds
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 165 Ml Tropical Sun Coconut Milk Mini
• - Kerrymaid UHT Whipping Cream
• 4 X 135G Birds Eye Steamfresh Super Sunshine Mix 4 Steam Bags
• - Ktc Vegetable Oil
• 100G Top-Op Poppy Seeds 100g
• - Tata Salt

Instructions

1. 1. Heat a large saucepan over medium-high heat and add 2 tablespoons of oil.
2. 2. Add 3 finely chopped onions and sauté until they turn golden brown and the oil begins to separate, about 8-10 minutes.
3. 3. Stir in 2 teaspoons of cumin seeds and 1 teaspoon of red chili powder, cooking for 1 minute to release the aroma.
4. 4. Add 3 finely chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
5. 5. Blend 2 tablespoons of poppy seeds with 200 ml of coconut milk to form a smooth paste, then add it to the pan.
6. 6. Stir in mixed vegetables and 1 teaspoon of salt, mixing well to coat the vegetables in the sauce.
7. 7. Cover the pan and let the vegetables simmer on medium heat for 10-12 minutes, or until tender.
8. 8. Stir in 100 ml of whipping cream and cook for another 2-3 minutes to combine.
9. 9. Garnish with 2 tablespoons of chopped coriander leaves and serve hot with rice or flatbread.