Vegetable and Cauliflower Curry

    55 minutes

    Normally I like meat in everything but when I had to make something for my vegetarian brother-in-law I quite enjoyed it too lol! I served it with basmati rice, naan and mango chutney.

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    Serves: 4 

    • 4 tablespoons plain yoghurt
    • 2 cloves garlic, crushed
    • 1 teaspoon salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder
    • 1/2 teaspoon garam masala
    • 4 cardamom pods, bruised
    • 3 tablespoons ghee
    • 1 tablespoon vegetable oil
    • 2 medium onions, sliced
    • 2 bay leaves
    • 2 medium potatoes, chopped
    • 1 large carrot, sliced
    • 300g cauliflower florets
    • 2 baby eggplants, or 1 large
    • 250ml coconut cream
    • 150g green beans, halved

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Combine yoghurt, garlic, salt and spices in a small bowl; let stand 15 minutes.
    2. Heat ghee and oil together in a large pan, cook onions, stirring until onions are browned lightly. Add bay leaves, potatoes, carrot, cauliflower and eggplant, cook, stirring for 5 minutes.
    3. Add the yoghurt mixture, water and coconut cream, and simmer covered for about 15 minutes, or until potatoes are just tender.
    4. Add beans and simmer uncovered for a further 5 minutes or until the beans are just tender.

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