Vegetable Curry with Yoghurt Recipe

A meatless Monday treat that you may want to prepare even if it isn’t Monday. It’s packed with flavour and is also quick and simple to make.

Difficulty

Prep Time

15 minutes

Cooking Time

25 minutes

Serves

4

Recipe Ingredients

  • 10ml SPAR sunflower oil
  • 4cm piece of fresh ginger
  • 3 SPAR Freshline spring onions, chopped
  • 2 SPAR Freshline garlic cloves, crushed
  • 1 SPAR Freshline green chilli, chopped
  • 10ml black mustard seeds
  • 5ml ground cardamom
  • 5ml Garam Marsala
  • 15ml curry powder
  • 5ml turmeric
  • 5ml cumin
  • 2 SPAR Freshline Granny Smith apples, peeled and grated
  • 15ml SPAR lemon juice
  • 500ml boiling water
  • 1 SPAR vegetable stock cube
  • ½ a SPAR Freshline cauliflower, cut into florets
  • 4 SPAR Freshline yellow patti pans
  • 2 SPAR Freshline baby marrows
  • 1 tin SPAR chickpeas, drained
  • 200g SPAR smooth plain yoghurt

Recipe Method

  1. Heat the oil in a large saucepan and fry the ginger, spring onions, garlic, chilli, mustard seeds and spices until fragrant.
  2. Add the apples, lemon juice, stock cube and boiling water.  Simmer uncovered for 5 – 10 minutes.
  3. Add the cauliflower, patti pans and baby marrows.  Cook for another 5 – 10 minutes or until the vegetables are tender.  Remove from heat and stir in the chickpeas and yoghurt.
  4. Return to heat and warm until just heated through and serve.

Hints & Tips

You can vary your choice of vegetables in this curry with those that are in season.