Curried Veggie Saute
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Shredded coconut (soaked in water)
- 2 Tbsps vegetable oil
- 1 tsp Cumin
- 1 onion (peeled and sliced)
- 2 green chili peppers (halved)
- ½ tsp Turmeric
- 1 Eggplant (diced)
- 2 red peppers (seeded and chopped)
- 1 large Zucchini (diced)
- 1 head Broccoli (cut into florets)
- 2 cups button Mushrooms (thickly sliced)
- 1 Tbsp fresh ginger (grated)
- 10 Curry leaves
- ½ cup plain Yogurt
- salt
Preparation steps
1.
Heat the oil in a wok and add the cumin, onion and chillies and cook until the onions are lightly gold.
2.
Add the turmeric and the vegetables one at a time, in the order given, cooking each one for a few minutes before adding the next, allowing them to colour and soften.
3.
Add 50ml water and cook until the vegetables are nearly tender.
4.
Meanwhile blend the ginger with the soaked coconut and shallots to make a paste, using the soaking water to slacken it.
5.
Stir into the curry and cook for a few minutes, then add the curry leaves.
6.
Stir in the yoghurt and heat without boiling. Season and serve.
