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Ingredients:
2 carrots diced
2 large potatoes diced (fried)
1 raw mango diced
1 onion sliced
70g tomato paste
Salt to taste
1/2 teaspoon turmeric powder
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1/2 teaspoon paprika
1 chicken bouillon cube
1lemon juice
1 teaspoon garlic ginger paste
1 tablespoon oil
Coriander for garnish
Method:
In a frying pan over medium heat, add the oil and sliced onions and fry until golden brown. Allow to cool while you add the garlic and ginger paste then the turmeric powder with salt to taste and paprika. Continue to mix well until fragrant.
When the mixture is nice and brown, add the tomato paste, then squeeze half of the lime or lemon for its juice, add the stock cube, then stir well until the paste is thick.
Add the vegetables, starting with the potatoes. Mix well and then add the rest of the vegetables. Leave to cook in the paste for about five minutes or until the paste coats the vegetables.
Squeeze the other half of the lemon for the juice. Cook the vegetables for a further five minutes.
Once cooked, sprinkle with a little coriander and your veggies are ready to serve either on their own or with your favourite rice. Enjoy!
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