8 oz (225 g) potatoes, peeled and diced
175 g (6 oz) carrots, peeled and sliced
175 g (6 oz) french bean (green bean)s, topped and tailed
175 g (6 oz) fresh or frozen green peas
4 green chillies, deseeded and chopped
275 ml (10 fl oz) water
Pinch of sea salt
Pinch of turmeric
Half a fresh coconut, grated
225ml (8 fl oz) natural yogurt
175 g (6 oz) carrots, peeled and sliced
175 g (6 oz) french bean (green bean)s, topped and tailed
175 g (6 oz) fresh or frozen green peas
4 green chillies, deseeded and chopped
275 ml (10 fl oz) water
Pinch of sea salt
Pinch of turmeric
Half a fresh coconut, grated
225ml (8 fl oz) natural yogurt
method
1. Put all the vegetables, plus the salt and turmeric into a pan of boiling salted water, and bring to the boil.
2. Cover and simmer until the vegetables are tender and most of the water has been absorbed.
3. Mix the coconut and the yogurt together.
4. Remove the pan of vegetables from the heat and stir in the coconut and yogurt mixture.
5. Bring the curry back to just below boiling point and serve immediately.
2. Cover and simmer until the vegetables are tender and most of the water has been absorbed.
3. Mix the coconut and the yogurt together.
4. Remove the pan of vegetables from the heat and stir in the coconut and yogurt mixture.
5. Bring the curry back to just below boiling point and serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
