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Vegetable Curry

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    Source: www.healthyhomerecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B6, H, C, D, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 lbs mixed vegetables (french beans, carrots , peas, potatoes and cauliflower )

    2. 2 onion s, chopped

    3. 10 mild red chilies

    4. 10 tsp poppy seeds

    5. 7 cloves garlic

    6. 1/2 tsp tumeric

    7. 1 inch piece fresh ginger root, grated

    8. 3 tsp melted butter

    9. 1/2 tsp curry powder

    10. 7 oz plain yogurt

    11. 3 Tbsp whipped cream

    12. 1 tsp sugar

    13. salt to taste

    Instructions Jump to Ingredients ↑

    1. Prepare and cook the mixed vegetables according to their type, breaking or cutting large ones into bite sized pieces. Grind the onions, chilies, poppy seeds, garlic, turmeric and ginger to a paste. Melt butter in a heavy based saucepan . Add the paste and cook for 3 to 4 minutes. Stir in the curry powder and cook for a further few minutes. Then add the vegetables and water. Bring to a boil and cook for a few minutes. Stir in the yogurt, cream, sugar and salt, heat gently then serve hot with pita bread.

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