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PrintSPICED VEGETABLE CURRY WITH YOGURT
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the yogurt with corn flour and place it aside.
- Prepare all the vegetables.
- Heat a large pan with enough water to cook all the vegetables and bring to the boil.
- Add the potatoes and carrots and cook until nearly tender then add all the other vegetables and cook until firm to bite.
- All the vegetables should be chewy except the potatoes. Drain.
- Fry the cumin, mustard and onion seeds, the turmeric, garlic, curry leaves and dried chilli gently in a frying pan until the garlic is golden brown. Reduce the heat.
- Add in the drained vegetables, add the sugar and salt and gradually add the yogurt and corn flour mixture. When hot, serve at once.
INGREDIENTS
- 2 tablespoon Cooking oil
- 400 grams mixed vegetables
- 1 teaspoon cumin seeds, freshly roasted
- ½ teaspoon mustard seeds
- ½ teaspoon onion seeds
- 1 teaspoon ground turmeric
- 1 teaspoon granulated sugar
- 2 garlic cloves, crushed
- 9 curry leaves
- 1 dried red chilli
- Salt, to taste
- 150 ml natural (plain) yogurt mixed
- 1 teaspoon corn flour
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