Vegetables in Spiced Yogurt Recipe |
Ingredients: Serves 4-6 |
1¼ cups (300ml) water 4 large fresh green chilies, quartered lengthwise 18 fresh curry leaves ½ teaspoon ground turmeric 1 large desiree potato, cut into 2-inch sticks 1 large carrot, cut into 2-inch sticks 1 yellow (brown) onion, cut into very thin wedges 1 baby eggplant (aubergine), cut into 2-inch sticks 1 large zucchini (courgette), cut into 2-inch sticks 125g green beans, trimmed and cut into 2-inch lengths Spiced Yogurt: ½ cup (125g) plain (natural) whole-milk yogurt ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground black pepper salt to taste |
Method: In a large saucepan, combine water, chilies, curry leaves and turmeric and bring to a boil over medium-high heat. Add potato, carrot, onion, eggplant, zucchini and beans and mix well. Cover, reduce heat to medium-low and simmer, stirring occasionally, until vegetables are just tender, about 15 minutes. While vegetables cook, make spiced yogurt. In a bowl, combine yogurt, coriander, cumin, pepper and salt and mix well. Drain all but about 1½ tablespoons liquid from vegetables. Add spiced yogurt and mix gently over very low heat until combined. Do not overheat or yogurt may separate. Serve hot. |
Download Recipes
Download our delicious recipes to try at home!