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Bell peppers, peanut butter and coconut team beautifully with fragrant Indian spices to form a delicious vegetarian dish. Serve with rice or parathas for a light meal, or as one of several dishes in an Indian feast . To make ginger-garlic paste, peel and roughly chop equal quantities of ginger and garlic, and process or blend with a little water until pulpy. It can be stored in the refrigerator in a closed jar for several weeks.
Units: US | Metric
Serving Size: 1 (390 g)
Servings Per Recipe: 2
The following items or measurements are not included:
coconut milk powder