Vegetables in Curry Sauce
This curry is made with a variety of vegetables and the spices and flavors of India.
Ingredients
- 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
Instructions
- 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