Take a journey to Southern India with a fresh and fragrant yoghurt based curry, packed with veggies and finished with tempered curry leaves and black mustard seeds. Mildly spiced for all ages and palettes.
Vegetarian. Gluten Free. 30 Minutes.
1/2 teaspoon turmeric
1 medium carrot
1/4 cauliflower head
100g green beans
30g grated coconut
3cm piece of ginger
1 long green chilli
1 teaspoon ground cumin
200ml natural yoghurt
5 fresh curry leaves
1 teaspoon black mustard seeds
3 sprigs coriander
1 cup white rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for minimum of 15 minutes.
Peel and cut carrots into batons (quarter length ways then half). Cut the cauliflower into florets, top and tail the beans and cut in half.
In a saucepan, boil 1.5 cups of water. Add the turmeric and carrot. Reduce the heat to a simmer for 5 minutes. Then increase to a medium to high heat, add cauliflower and beans and cook for a further 5 minutes. While the vegetables are cooking, place the coconut, deseeded chilli (optional) and peeled ginger in a blender or pestle and mortar to create a paste.
Reduce heat to low, add the paste to the vegetables with the cumin and a pinch of salt. Simmer for a further 2 minutes and then stir through the yoghurt and heat through for a minute. Remove from heat.
Crisp curry leaves
In a small fry pan heat 1 tablespoon of olive oil on a medium to high heat. Add the curry leaves and black mustard seeds and allow to crisp and pop. Pour over the vegetables.
Place rice on the plate and top with the curry and sprinkle with finely chopped coriander.
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