LOCATION: Recipes >> Indian >> Vegetable Curry 03
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Vegetable Curry 03
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Vegetables with Coconut Cream
Yield: 4 servings
1 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
Cut all vegetables into thin 6 cm 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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