Try this recipe for a wonderfully tasty meat-free vegetable curry meal for the whole family.
Cover the cashews in hot water and soak for 1 hour. Drain. Put the tomatoes, coconut, salt, chillies, garam masala and cashews into a blender. Blend until you have a smooth paste. Add the chopped coriander and blend for a second only. You should still see flecks of green.
Pour the oil into a medium, lidded pan and set over a medium heat. When the oil is hot, put in the mustard seeds and chana dal. As soon as the mustard seeds begin to pop and the dal reddens, a matter of seconds, put in the curry leaves, carrots, peas, cauliflower and beans. Stir once and add 250ml of water. Bring to the boil, cover, reduce the heat to low, and simmer for 3 minutes or until the vegetables are crisp-tender.
Stir in the paste from the blender and return to a simmer. Simmer gently, uncovered, for 2 minutes, stirring now and then. Fold in the yoghurt and turn off the heat. Serve with rice or rice noodles.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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