Thursday, 5 June 2014

Mixed Vegetable Curry

This is a really easy and very tasty curry that is satisfying enough to keep even the carnivore in the family happy.
I try and make sure we have at least 1 meat free day a week because even though we have a freezer full of meat this can also be the reason we eat meat at most meals.
We have heaps of beans and still a few eggplants going in the garden at the moment and the other day I found some frozen cauliflower that I froze at the end of last winter so they really needed using up.  Perfect for this dish along with a few spices and some other basic vegetables.

Mixed Vegetable Curry

1/4 Cup Natural Yogurt
2 Cloves Crushed Garlic
2 Tsp Grated Ginger
2 Tsp Salt
1/4 Tsp Cracked Black Pepper
1 Tsp Ground Coriander
1 Tsp Ground Chilli Powder
1/2 Tsp Garam Masala
4 Bruised Cardamom Pods
2 Tbs Oil
2 Diced Onions
2 Medium Potatoes cubed
1 Sliced Carrot
300 gm Cauliflower Florets
2 Small Eggplants cubed
1/2 Cup Water
1 Cup Coconut Cream
150 gm Green Breans
Mint and Coriander to garnish

Combine the yogurt, garlic, ginger, salt, pepper and spices in a small bowl and set aside at least minutes.
After about 5 minutes heat the oil and cook the onions stirring until the onions are lightly browned.
Add the carrots potatoes,eggplant and cauliflower and cook for 5 minutes stirring occassionally.
Add the yogurt mix, waster and coconut cream and simmer covered for approx 15 minutes or until the potatoes are just tender.
Add the beans and cook for 5 minutes.
Serve up and sprinkle with chopped mint and coriander.

If you do not like things spicy either halve the chilli or leave it out.  And feel free to use what ever vegetables you have on hand.

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