Vegetables in a Yoghurt and Coconut Sauce

Description

Yield: 4 servings

Ingredients

• 100 g green beans, cut into 1 cm Pieces
• 50 g carrots, diced into 5mm Cubes
• 50 g Peas
• 3/4 t chilli powder
• 1/2 t ground turmeric
• 3/4 t salt
• 350 -ml water
• 250 -ml unsweetened yoghurt
• 2 Green chillies
• 1 t Ground coriander
• 2 T Dessicated coconut
• 1 T oil
• 1/2 t mustard seeds
• 8 curry leaves

Procedures

1. Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil.
2. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.
3. Whisk the yoghurt, green chillies, coriander and coconut together and set aside.
4. In a large saucepan, heat the oil over medium high heat.
5. Add the mustard seeds and curry leaves, and after 5–6 seconds add the vegetables with the liquid.
6. Cook for 2–3 minutes.
7. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4–5 minutes.
8. Serve with rice.