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    Vegetable Pepper Fry

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    Vegetable Pepper Fry

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2 - 4


    • 1 tbsp lemon juice
    • 2 medium tomatoes, chopped
    • ½ tsp ground turmeric
    • 1 tsp ground coriander
    • 2 medium carrots, cut in batons
    • 200g green beans
    • 200g baby corn
    • 1 red pepper, cut into batons
    • 1 green pepper, cut into batons
    • ½ cauliflower, cut into florets
    • 80ml vegetable oil
    • Salt and freshly ground pepper
    • 50ml coconut cream
    • ½ tsp cumin seeds
    • ½ tsp mustard seeds
    • 1 large onion, chopped
    • 2 tsp ginger purée
    • 1 tsp garlic purée
    • 1 tsp green chilli purée
    • ½ tsp ground cumin


    1. Preheat the oven to 200˚C/gas mark 6. Toss the carrots, beans, corn, peppers and cauliflower in 2 tbsp vegetable oil. Season. Spread on a baking tray. Bake for 30 minutes until lightly charred.
    2. Heat the coconut cream with the remaining 50ml vegetable oil in a pan over a medium heat, until the oil separates from the coconut cream. Add the cumin and mustard seeds and let them splutter for 5 seconds. Add the onion and fry for 10 minutes until it starts to brown. Add the ginger, garlic and chilli purées and stir-fry for 2 minutes. Add the cumin, coriander, turmeric and salt to taste. Fry for 2 minutes on a low heat. Add the tomatoes and fry for 5 minutes. Simmer for 10 minutes or until the oil separates from the mix and the liquid has evaporated. Add the vegetables, cook for 15 minutes, then sprinkle over crushed black pepper. Serve with bread.

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