Peas, Bell Pepper, Cashews in Tomato Cilantro Curry.

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Peas, Bell Pepper, Cashews in Tomato Cilantro Curry.

Peas, bell pepper, cashews in tomato cilantro curry. Another quick veggie curry, full of flavor and great for weeknights. Vegan and Gluten Free Recipe.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, sauce

Cuisine: Indian, Vegan

Keyword: jamaican vegan curry, quick curry recipe, vegetable curry

Servings: servings

Author: Vegan Richa

Ingredients

2 cups cilantro leaves and small stems
2 medium tomatoes
1 Serrano pepper
2 garlic cloves
1 inch ginger
1/2 medium onion chopped
1 bay leaf
1 clove (laung)
1 tablespoon oil
1 teaspoon dried fenugreek , methi leaves (optional, I love the slight bitterneess from the fenugreek leaves)
1/2 chili flakes
1/2 teaspoon salt or to taste
1/4 teaspoon sugar

US Customary - Metric

Instructions

In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
Add in the cilantro tomato puree.
Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens and leaves the sides of the pan.
Add in dried fenugreek leaves, salt, sugar and chili flakes and mix well.
Cook for another 5 minutes until its a thick paste. Taste and adjust for salt and spice. Store or use as needed.

Additions to curry

If using frozen curry, thaw for half an hour, then add to a heated pan with a little oil.. Skip this step if using fresh curry.
In the pan with the simmering curry, add some peas, green or red bell pepper chopped and some chopped cashews., some salt to taste and water. Cook for 7-10 minutes until peas are done. Serve hot with roti/Chapati!, pickles and sliced onions and tomatoes topped with salt pepper and salad!

Notes

Nutritional value is based on 1 serving

Nutrition

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