Kosher Vegetable Stir-Fry Dinner Recipe

About this recipe

A vibrant and flavorful vegetable stir-fry, perfect for a kosher dinner. Packed with colorful veggies and aromatic spices, this dish is both satisfying and easy to prepare.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Rajah Jeera Whole Cumin Seeds
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 100 G Fresh Green Peas 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Sunita Lemon Juice Organic
• - Ktc Vegetable Oil
• - Tata Salt
• - Chilli Powder Rajah
• 20G Thai "Hand" White Pepper Powder, 20G
• 400G Whole Chickpeas In Water
• - Bragg Apple Cider Vinegar

Instructions

1. 1. Heat 2 tablespoons of oil in a pan over medium heat.
2. 2. Add 2 teaspoons of cumin seeds and let them sizzle for 30 seconds.
3. 3. Add 1/2 cup diced onions, 1/2 cup cooked chickpeas, 1/2 cup diced green pepper, and 1/2 cup diced carrots. Sauté for 3-4 minutes until the vegetables begin to soften.
4. 4. Stir in 1/2 cup green peas, 1/2 cup diced tomatoes, and 2 tablespoons of tomato sauce. Cook for another 5 minutes, stirring occasionally.
5. 5. Season with 1 teaspoon salt, 1 teaspoon chili powder, and 1/4 teaspoon white pepper. Mix well and cook for 2 more minutes.
6. 6. Finish with 1 tablespoon of lemon juice and 1 teaspoon of apple cider vinegar. Stir and serve hot.