Soups and Sauces

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.

source – spar

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