Mixed vegetable curry

    1 hour 10 min

    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!


    Stirlingshire, Scotland, UK
    10 people made this

    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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