Vegetables with Coconut Cream     

Curry TypeVegetable
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
Ingredients1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum
1 Green capsicum
3 md Carrots
250 g Green beans
300 g Piece of pumpkin
60 g Ghee
2 T Oil
2 Cloves garlic
1 sm Red chilli, finely chopped
2 ts Black mustard seeds
2 ts Yellow mustard seeds
2 ts Cumin seeds
1 c Canned coconut cream
1 c Plain yoghurt
InstructionsCut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through.

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Death by Curry