Vegetable peri-peri

Recipe from: 7/12/1990 12:00:00 AM
Ingredients 11
Servings 4


  • 6
    large carrots, scraped and cut into julienne, strips
  • 25
  • 25
    medium curry powder
  • pinch peri-peri powder
  • 2
    ground cumin seed (jeera)
  • 1
    large onion, sliced
  • 1
    large green pepper, cut into strips
  • 1
    large red pepper, cut into strips
  • tomatoes, skinned and diced
  • 500
    frozen peas, defrosted
  • salt


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.

Read more on: shallow-fry

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