Vegetable Curry
My wife cooked this up some days ago, and I have to say, it was delicious!
- 1 Tbsp brown mustard seeds
- 2 Tbsp Oil
- 2 onions, chopped
- 1/3 cup curry paste
- 400g tin of tomatoes
- 1/2 cup yoghurt
- 1 cup coconut milk
- 2 carrots, sliced
- 200g cauliflower florets
- 2 baby eggplants, sliced
- 200g green beans, halved
- 150g broccoli florets
- 100g baby button mushrooms, halved
- Salt to taste
Place the mustard seeds in a dry pan and heat until they start to pop. Add oil and onion and cook until the onion is soft. Add curry pste and stir until mixture is fragrant.
Add tomatoes, yoghurt and coconut milk, stirring until combined. Add carrot and simmer for five minutes; Add cauliflower and eggplant and simmer for a further five minutes, then add the rest of the ingredients and simmer uncovered for 10 more minutes.
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