| 2 | tablespoon | sunflower oil | | 1 | large | onion, chopped | | 3 | | garlic clove, chopped | | 4 | cm | root ginger, finely chopped | | 2 | | mild green chillies, deseeded and chopped | | 6 | | cloves | | 6 | | cardamom pods, roughly crushed | | 1 | teaspoon | coriander seeds, roughly crushed | | 1 | teaspoon | cumin seeds, roughly crushed | | 1 | teaspoon | turmeric | | 1 | teaspoon | paprika | | 1 | | lemon, peeled rind | | 600 | ml. | vegetable stock | | 400 | gram | can chopped tomatoes | | 250 | gram | broccoli, cut in florets, stalks sliced | | 75 | gram | sugar snap peas | | 75 | gram | okra, halved lengthways |
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1 Heat the oil in the pan, add the onion and fry for 5 minutes, stirring, until softened. Add the garlic, ginger, chillies and spices and cook for 1 minute. Stir in the lemon rind, stock, tomatoes and seasoning and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally, until thickened.
2 Stir in the broccoli, cover and cook for 5 minutes. Add the sugar snap peas and cook for 2 minutes, then add the okra and cook for a further 2 minutes. Garnish with coriander and serve with Pilau Rice and warmed naan bread.
Nutritional
information per serving
Per serving: 156 calories, fibre 4g, carbohydrate 11g, fat 10g, sat. fat 1g, protein 7g, add. sugar none, salt 0,66g |
Keywords
lang:en main course |
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| Source |
| BBC Vegetarian Good Food 1998 (apr) p29 |
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| Preparation
times |
Prep: 15 Minutes
Cook: 35 Minutes |
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