Preparation time: 15 minutes,
Cooking time: 15 minutes,
Calories: 82 per portion
1 tablespoon oil
1 teaspoon ground ginger
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 onion, sliced
1 cauliflower, broken into florets
2 carrots, thinly sliced
2 celery sticks, sliced
120 ml (4 fl oz) stock
salt and pepper
150 ml (1/4 pint) natural low-fat yogurt
1 tablespoon chopped coriander or parsley
1. Heat the oil in a pan, add the spices and fry gently for 1 minute. Add the onion and cook gently for a further 3 minutes, stirring occasionally. Add the remaining vegetables, the stock, and salt and pepper to taste.
2. Cover and simmer for about 10 minutes until the vegetables are just tender. Stir in the yogurt, sprinkle with the coriander or parsley and serve immediately.
Frying the spices gently brings out their flavour and aroma. Do not overcook the vegetables which should be quite crunchy. Use a chicken or vegetable stock.
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