Mixed vegetable curry

Mixed vegetable curry


6 people made this

About this recipe: I myself am a 'meat' lover, but I made this dish for my vegetarian brother-in-law and his girlfriend, and it went down a treat:) ... My hubby and I quite enjoyed it too, despite having no meat in it! lol!

Keri Stirlingshire, Scotland, UK

Serves: 4 

  • 4 tablespoons plain yoghurt
  • 2 cloves garlic, crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1/2 teaspoon garam masala
  • 4 cardamom pods, bruised
  • 3 tablespoons ghee
  • 1 tablespoon vegetable oil
  • 2 medium onions, sliced
  • 2 bay leaves
  • 2 medium potatoes, chopped
  • 1 large carrot, sliced
  • 300g cauliflower florets
  • 2 baby aubergines, or 1 large
  • 250ml coconut cream
  • 150g green beans, halved
  • 1 teaspoon salt

Prep:30min  ›  Cook:25min  ›  Extra time:15min resting  ›  Ready in:1hr10min 

  1. Combine yoghurt, garlic, ginger, salt and spices in a small bowl; let stand 15 minutes.
  2. Heat ghee and oil together in a large pan, cook onions, stirring until onions are browned lightly. Add bay leaves, potatoes, carrot, cauliflower and aubergine, cook, stirring for 5 minutes.
  3. Add yoghurt mixture, water and cream, simmer covered for about 15 minutes, or until potatoes are just tender.
  4. Add beans and simmer uncovered for a further 5 minutes or until the beans are just tender.

Serving suggestion

Serve with basmati rice, naan bread and mango chutney.

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