The time has finally come to harvest the last of the greenhouse peppers as the foliage is starting to die back.
We’ve been dining on peppers for a while, had around 30 in total, and they’ve gone into various recipes like spag bol for the girls or this nice stuffed pepper recipe.
But what could be more fitting them putting them in a veggie curry especially now I’ve just restocked the spice cupboard. Here’s a quick and easy recipe:
3 tbsp olive oil
1 large onion finely chopped
2 cloves garlic chopped
1 small piece of fresh ginger chopped
8 oz Veg
1 tsp ground coriander
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp turmeric
1 tsp paprika
3 tomatoes chopped
600 ml water
Salt to taste
1) Fry the onions in the oil until golden brown. Then add the ginger and garlic and fry for another minute.
2) Add all the spices and fry for a further minute. Add 200ml of the water and cook for 10 minutes. Then add the tomatoes and cook for another 5 minutes.
3) Salt to taste, add your veg, the rest of the water and cook until done. Garnish with coriander and serve with rice and/or breads.