Hot, tangy, spicy and super easy to make…just perfect after a long and tiring day.

SERVES: 4

INGREDIENTS

• 1 red bell pepper

• 1 green bell pepper

• 1 big onion

• 1 carrot

• 1 zucchini

• 2 cloves of garlic

• 1 green chilli

• 1 inch ginger grated

• 5-6 tomatoes

• 8-10 cherry tomatoes

• 2 tbsp olive oil

• 1/2 cup feta cheese to garnish (to make vegan, omit or use a vegan cheese)

• 1/2 cup chopped cilantro /parsley to garnish

• 200 ml water

Spices

• 1/2 tsp salt

• 1 tsp Himalayan salt

• 1/2 tsp roasted cumin seed powder

• 1 tsp red chilli powder

• 1/2 tsp crushed black pepper

• 1/4 tsp turmeric powder

• 1 tsp pomegranate powder (anardana)

• 1 tsp brown sugar

Method

1. Dice the zucchini, bell peppers and carrot and spread them on a greased baking dish.

2. Sprinkle oil and grill them in the oven at 180°C. Keep aside.

3. Blanch the tomatoes in hot water for 5-10 minutes on high heat and remove the skin. Grind in a mixer to form tomato purée.

4. Heat the olive oil in a pan on medium heat. Add onions, garlic, ginger, chilli and fry until the the onions are translucent and the garlic becomes fragnant.

5. Now add the tomato purée, water, sugar and all the spices. Let it cook for a few minutes till thick and fragnant.

6. Add grilled vegetables and cherry tomatoes and cook for another 5 minutes. Adjust spices and salt if needed.

7. Remove from heat and sprinkle feta cheese and chopped cilantro or parsley. Serve hot with pita, breads, rice or as a side dish.

Helpful Tips

• If you do not wish to grill the vegetables, simply add the rest of the vegetables after the onions are cooked.