Vegetables in Curry Sauce

vegetables in curry sauce

Vegetables in Curry Sauce

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This curry is made with a variety of vegetables and the spices and flavors of India.
Servings: 4
Calories: 213
Prep Time 20 minutes
Cook Time 25 minutes


  • 1 small cauliflower cut into florets
  • 8 oz carrots thinly sliced
  • 8 oz shelled broad beans
  • 8 oz young French beans topped, tailed and halved
  • 3/4 pint vegetable stock

for the sauce

  • 1 tablespoon oil
  • 1 small onion chopped
  • 2 teaspoons curry paste
  • 1 tablespoon wholemeal flour
  • 1/4 pint natural low-fat yogurt
  • 1 teaspoon lemon juice
  • salt and pepper


  • Cook the vegetables in a covered steamer over the stock for 12 minutes, or simmer them in the stock for 9-10 minutes until they are just tender. Drain the vegetables and reserve the stock.
  • To make the sauce, heat the oil in a non-stick saucepan and fry the onion over a moderate heat for 3 minutes, stirring occasionally.
  • Stir in the curry powder and curry paste and cook for 1 minute. Stir in the flour and cook for 2 minutes. Measure 275 ml (9 fl oz) of the reserved stock and gradually pour it on to the curry mixture, stirring constantly.
  • Gradually stir in the yogurt, then add the lemon juice and season with salt and pepper. Bring to the boil slowly and simmer for 2-3 minutes. Put the vegetables in a dish and stir in the sauce.
  • Since the strict Hindu does not eat meat, much authentic Indian cooking is vegetarian. If you serve some plain boiled rice with these curried vegetables, they will form a nutritious main course.
Calories: 213 kcal
Carbohydrates: 35 g
Protein: 11 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 1047 mg
Potassium: 1000 mg
Fiber: 10 g
Sugar: 13 g
Vitamin A: 10470 IU
Vitamin C: 83 mg
Calcium: 157 mg
Iron: 2 mg
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