Vegetable curry

40+ min

Moderate

Serves 4

step by step

Cut the washed vegetables into bite-sized pieces. Sweat the onions in oil in a large frying pan, add the sliced carrots and cook on a medium heat.
Gradually add the rest of the vegetables, sauté briefly, pour in the stock and steam for at least 15 minutes. Sprinkle with curry, then move it to the edge of the pan and place 300 g of lukewarm yoghurt in the middle.
Stir in the vegetables, season with pepper, salt and chilli flakes to taste. If necessary, add a little more stock and fold in half of the coriander.
Serve each portion with a dollop of lukewarm Lughurt and sprinkle on the rest of the coriander. Serve with rice, sweet potatoes or naan bread.

Ingredients

150-200 ml

vegetable stock

1 tsp

cornflour

200 g

coloured carrots

300 g

broccoli

100 g

beans

200 g

courgettes, green and yellow

1/2

red onion (cut into half rings)

4 tbsp

oil

1 Prs

sugar

2 tbsp

curry powder (hotness to taste ;-) )

a little

pepper and salt

some

chilli flakes as required

1/2 bunch

coriander (plucked and chopped)