• Flights
  • Hotels
  • Flight+Hotel
  • Cars
  • Holidays
Select your outward journey date
Select your return journey date

Indian vegetable curry

Our selection: Recipe of the week

Indian vegetable curry © Copyright

Ingredients:

Ingredients for 4 people:
- 2 pots yogurt
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 teaspoon ground coriander
- 3 tablespoons chopped fresh coriander
- 1 tablespoon chili powder
- ½ teaspoon garam masala
- 4 cardamom pods
- 10 dried curry leaves
- Salt and black pepper
- 4 potatoes
- 2 onions

- 300 g cauliflower bouquet
- 250 g peas
- 150 g green beans
- 2 tomatoes
- 125 ml of water - 2 tablespoons heavy cream
- 40 g butter
- 1 tablespoon oil

Preparation time:

20 minutes

Difficulty:

medium

Recipe

In a blender, mix the ginger, garlic, fresh coriander, chilli and curry leaves and blend until pureed.
Add the yogurt and blend again. Then add the crushed cardamom pods and put to one side.

Peel the potatoes and cut them into cubes. Peel and chop the onions. Wash and separate cauliflower into small pieces. Cut the beans into strips about 2 cm long. Wash the tomatoes and peas then cut the tomatoes into quarters.

In a saucepan, heat butter and oil before sautéing the onions. Add the rest of the vegetables and cook for 10 minutes, stirring constantly.
Add in the water and yogurt mix, cover and cook on a low heat for about 15 minutes. Stir regularly.
When the vegetables are cooked, add the garam masala. Turn off the heat and add the cream. Mix well and serve immediately with naan bread.

Cooking time

25 minutes

All recipes India
Advertisement