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Ingredients
For Curry
200g baby eggplant
150g cauliflower, chopped
150g broccoli, chopped
100g green beans, sliced
120g carrots sliced
2 tomatoes chopped
3/4 cup coconut cream
2 tbs yoghurt
75g/ 1/2 cup cashewnuts, roasted & chopped
30g oil
2 tbs fresh coriander for garnishing |
For paste
150g onions, chopped
20g/ 1/4 cup dessicated coconut
3 cloves garlic paste
2 tsp coriander seeds
2 tsp ginger paste
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp cardamom seeds
1 tsp red chilli powder
1 cinnamon stick
2 cloves
11/2 tbs water
Salt to taste |
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Preparations
- Grind all ingredients for paste.
- Heat oil in a large saucepan, add paste and stir over medium heat for 2 minutes.
- Add tomatoes, coconut cream, yoghurt and bring to boil, simmer covered for 10 minutes.
- Add carrot and beans. Cook on medium heat for 3 minutes.
- Add cauliflower, broccoli, mushrooms and eggplant.
- Cook over medium heat for about 4 minutes or until vegetables are tender.
- Mix in nuts.
- Garnish with coriander and serve hot with naan. |
