Vegetable curry Recipe
- 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks
- 2 tsp turmeric
- 5 small green chillies, 4 chopped, 1 left whole but split lengthways
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g/7oz freshly grated coconut (see step-by-step prep guide)
- 1 small onion, chopped
- 10 curry leaves
- 150ml plain yogurt
Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.
Prep. Time: 25 minutes
Cook Time: 35 minutes
Serves: 6 people
Main Ing.: Vegetables
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