Title: Vegetables in a Yoghurt and Coconut Sauce
Categories: Vegetables, Indian
Yield: 4 servings
100 g Green beans, cut into 1cm
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
Place the vegetables, chilli powder, turmeric, salt and water in a large
saucepan and bring to the boil. Simmer for about 20 minutes until the
vegetables are tender. Remove from heat.
Whisk the yoghurt, green chillies, coriander and coconut together and set
aside.
In a large saucepan, heat the oil over medium high heat. Add the mustard
seeds and curry leaves, and after 5-6 seconds add the vegetables with the
liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture
and stirring occasionally, cook for a further 4-5 minutes. Serve with
rice.
