Vegetable peri-peri

Name: Vegetable peri-peri
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 6.00 carrots julienned; 25.00 ml oil; 25.00 ml curry powder medium; peri peri powder; 2.00 ml cumin seeds, ground; 1.00 onion large, sliced; 1.00 green pepper large, cut into strips; 1.00 red pepper strips; tomatoes peeled and diced; 500.00 ml peas frozen, defrosted; salt

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

6.00	carrots — julienned
25.00 ml	oil
25.00 ml	curry powder — medium
	peri peri powder
2.00 ml	cumin — seeds, ground
1.00	onion — large, sliced
1.00	green pepper — large, cut into strips
1.00	red pepper — strips
	tomatoes — peeled and diced
500.00 ml	peas — frozen, defrosted
	salt

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Method:

Cook the carrots in boiling salted water until just soft. Drain.
Heat the oil in a large pan and fry the curry powder, peri-peri and cumin for about one minute.
Add the onion and pepper and sauté until just soft.
Add the tomatoes, carrots and peas, and season to taste with salt.
Reduce the heat and simmer until a fairly thick sauce has formed and the vegetables are heated through.