Digaag Qumbe 🍛

Digaag Qumbe



Ingredients:
1 red bell pepper.
3 medium sized tomatoes (less sour variety).
3 small green chillies or 2 big.
6-7 florets of cauliflower.
2 medium potatoes.
3 onions.
2 green bell pepper.
8 green beans.
2 medium carrots.
5 cloves garlic.
1 piece of ginger.
Cumin powder.
Curry powder (African style).*
Coriander powder.
Red chilli powder.
Turmeric powder.
Cinnamon powder.
Cardamom powder.
2 tsp ghee.
1 cup yoghurt.
1 can or 1 and 1/2 cups thick coconut milk.
A handful of coriander leaves.

Method:
To a blender, add the roughly chopped bell pepper, green chillies, 1 tsp of red chilli powder and the chopped tomatoes. Blend to a fine puree and set aside.
Boil the chopped veggies in a pressure cooker with some salt. Let the cooker naturally de-pressurize and drain the veggies, saving the liquid.
To a large pot, add 1/4 to 1/2 cup of oil and add the chopped onions with some salt. Add the chopped garlic and the chopped green bell pepper once the onions are translucent with some more salt. Then add the finely chopped ginger, 1 tsp of cumin powder, 1/4 tsp cinnamon powder, 3 cardamom pods or 1/4 tsp cardamom powder, 3 tsp of turmeric powder, 1/2 tsp of red chilli powder, 1 tsp of curry powder, 1/2 tsp of coriander powder and let them bloom for 2 mins. Then add the puree and cook for 10 mins while covering. Then add the yoghurt and cook for another 10 mins adding some salt if required. Use the boiling liquid for the coconut milk and stir it till there are no lumps, use a blender if necessary. Then add the coconut milk, a little salt if required, ghee and more turmeric powder if the colour isn't orangish yellow. Let it clme to boil slowly after simmering for 5-10 mins, then add the chopped coriander leaves, salt if necessary, and the cooked veggies and stir well. Cover and simmer  for 5 mins and it's ready to be served on rice with spinach and bananas on the side.

Check Hawa Hassan's bon appetit video on Digaag Qumbe if need be!

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