Vegetable Curry.

  • 3 tbs oil.
  • 2 medium onions.
  • 1 clove crushed garlic.
  • 250 ml natural yogurt.
  • 1 tbs chopped parsley.
  • 4 medium Irish potatoes.
  • 1 tbs curry powder.
  • 1 tsp turmeric.
  • 1 dsp corn flour.
  • 250 ml vegetable stock.
  • 1 small cauliflower.
  • 100 g french beans/ peas.
  • 50 g lentils.
  • 1 tbs tomato puree.
  1. Peel and roughly chop onions.
  2. Heat oil, toss in onions and garlic for 5 minutes. Add curry powder, flour and turmeric and cook on low heat for 2 minutes, stirring all the time to prevent it from sticking.
  3. Gradually stir in stock and lentils and keep it aside.
  4. Prepare vegetables, wash and peel or scrap if necessary and cut in large dices or strips. Break cauliflower into florets. Add carrots to the sauce and simmer for 15 minutes.
  5. Add the remaining vegetables to the saucepan expect beans and bring to boil, stirring all the time.
  6. Add tomato puree, salt and simmer gently until vegetables are almost soft.
  7. Stir yogurt to create a marbling effect and reheat gently.
  8. Serve in a warmed dish surrounded with brown rice. Garnish with parsley.

Watch full tutorial on how to prepare vegetable curry click here.

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