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This is a wonderful vegetable
curry, in which fresh mixed vegetables are cooked in a spicy
aromatic yogurt sauce.
Ingredients
- Cumin seeds - 10 ml/2 teaspoon
- black peppercorns - 8
- green cardamom pods - 2, seeds
only
- cinnamon stick - 5cm/2 in
- grated nutmeg - 2.5ml/½ teaspoon
- oil - 30ml/ 2 tablespoon
- green chili - 1, chopped
- piece root ginger - 2.5cm/1 in,
grated
- chili powder - 5ml/ 1 teaspoon
- salt - 2.5ml/½ teaspoon
- large potato - 2, cut into
2.5cm/1 in chunks
- cauliflower - 225g/8 oz, broken
into florets
- okra - 225g/8 oz, trimmed and
thickly sliced
- natural low fat yogurt - 150ml/¼
pint/ 2/3 cup
- vegetable stock - 150ml/¼ pint/
2/3 cup
- toasted flaked almonds
(optional) and fresh coriander sprig, to garnish
Method
- Grind the cumin seeds,
peppercorns, cardamom seeds, cinnamon stick and nutmeg to a fine
powder using a coffee blender or o pestle and mortar.
- Heat the oil in a large
heavy-based saucepan and fry the chili powder and ginger for 2
minutes, stirring all the time.
- Add the chili powder, salt and
ground spice mixture and fry for about 2-3 minutes, stirring all
the time to prevent the spices from sticking.
- Stir in the potatoes, cover and
cook for 10 minutes over a low heat, stirring from time to time.
- Add the cauliflower and okra and
cook for 5 minutes.
- Add the yogurt and stock. Bring
to the boil, then reduce the heat. Cover and simmer for 20
minutes, or until all the vegetable are tender. Garnish with
toasted almond, if using, and coriander sprigs. Serves 4.
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