Vegetable Karahi with Peppers and Tomatoes
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 350 g mixed peppers, sliced
- 4 tomatoes, quartered
- 300 g basmati rice
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, cut into fine strips
- 2 fresh green chillies
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 414 kcal
- Protein
- 7.9 g
- Carbohydrate
- 68.5 g
- of which sugars
- 6.6 g
- Fat
- 11.4 g
- of which saturates
- 1.1 g
- Fibre
- 4.4 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat the vegetable oil in a karahi or wide pan and fry the garlic cloves and ginger strips for 1 minute.
- 3
Add the tomatoes, ground turmeric and chilli powder and cook over high heat for 6-8 minutes, mashing lightly, until thick.
- 4
Stir in the mixed peppers and fresh green chillies and cook for 6 minutes until just softened but still with some bite.
- 5
Scatter with the fresh coriander and serve with the rice.
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