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PrintVEGETABLE CURRY
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan, then add the coriander, cumin, chili, turmeric, garlic and onion and fry for 2-3 minutes, stirring continuously.
- Add the cauliflower, potatoes, carrots and green pepper and stir to coat in the spices.
- Stir in the tomatoes and water.
- Bring to the boil, cover and gently simmer for 25-30 minutes or until the vegetables are tender.
- Remove from the heat, stir in the yogurt and season to taste.
- Serve with rice and chutney.
INGREDIENTS
- 15 ml Cooking oil
- 5 ml ground coriander
- 2 ml ground cumin
- 2 ml chili powder
- 2 ml ground turmeric
- 1 garlic cloves, skinned and crushed
- ½ medium onion, skinned and chopped
- ½ small cauliflowers cut into small florets
- 1 potatoes, roughly chopped
- 1 carrots, sliced
- ½ green pepper, seeded and chopped
- 150 grams tomatoes, roughly chopped
- 100 grams natural yogurt
- Salt and pepper
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