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Vegetable Curry with Yoghurt Recipe



A meatless Monday treat that you may want to prepare even if it isn’t Monday. It’s packed with flavour and is also quick and simple to make.

Recipe Ingredients:

10ml sunflower oil
4cm piece of fresh ginger
3 spring onions, chopped
2 garlic cloves, crushed
1 green chilli, chopped
10ml black mustard seeds
5ml ground cardamom
5ml Garam Marsala
15ml curry powder
5ml turmeric
5ml cumin
2 Granny Smith apples, peeled and grated
15ml lemon juice
500ml boiling water
1 vegetable stock cube
½ a cauliflower, cut into florets
4 yellow Patti pans
2 baby marrows
1 tin chickpeas, drained
200g smooth plain yoghurt

Recipe Method

* Heat the oil in a large saucepan and fry the ginger, spring onions, garlic, chilli, mustard seeds and spices until fragrant.

* Add the apples, lemon juice, stock cube and boiling water. Simmer uncovered for 5 – 10 minutes.

* Add the cauliflower, patti pans and baby marrows. Cook for another 5 – 10 minutes or until the vegetables are tender. Remove from heat and stir in the chickpeas and yoghurt.

* Return to heat and warm until just heated through and serve.

Hints & Tips

– You can vary your choice of vegetables in this curry with those that are in season.

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