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Heat the Sizzola oil and Golden Ray Cooking Margarine in a deep pot or iron pot over medium heat. Stir in the Scotch bonnet pepper and cook stirring constantly for 1 minute; stir in onions, ginger and garlic and cook for 2 minutes. Add potatoes, carrots, seasoning pepers and tomato sauce. Season with salt and curry powder. Stir continually for 2 minutes. Add water and combine thoroughly. Cover and turn down to low heat. Simmer gently for 20 minutes or until potatoes are cooked. (Stir when necessary to avoid sticking or burning.)
Add peas, green bell pepper, red bell pepper and cream to the potato mixture. Cover and simmer for 10 minutes. Garnish with chandon beni and serve with Naan.
Makes 6 servings
i tried this recipe, it came out wonderful
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