RCI-SP.005.0283.001
Vegetables in a Yoghurt and Coconut Sauce
Yield: 4 servings
Prep15 min
Cook60 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- green beans100 gcut into 1 cm Pieces
- carrots50 gdiced into 5mm Cubes
- 50 g
- t chilli powder3/4 unit
- t ground turmeric1/2 unit
- 3/4 unit
- -ml water350 unit
- -ml unsweetened yoghurt250 unit
- 2 unit
- t Ground coriander1 unit
- T Dessicated coconut2 unit
- 1 unit
- t mustard seeds1/2 unit
- 8 unit
Method
1
Heat oil in a heavy-bottomed pot over medium heat and add mustard seeds and curry leaves. Allow the seeds to pop and crackling sounds to emerge, about 1 minute.
2
Slit the green chillies lengthwise and add them to the pot, stirring for 30 seconds until fragrant.
3
Add chilli powder, ground turmeric, ground coriander, and salt to the pot. Stir continuously for 1-2 minutes to bloom the spices and release their oils.
4
Add the diced carrots and green beans cut into 1 cm pieces to the spiced oil. Stir well to coat the vegetables with the spice mixture, cooking for 2-3 minutes.
5
Pour in the water and bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5-7 minutes until the vegetables are partially tender.
6
Add the peas to the pot and continue simmering for 2-3 minutes.
7
In a separate bowl, whisk together the unsweetened yoghurt with the desiccated coconut until well combined and smooth.
8
Lower the heat to medium-low and slowly pour the yoghurt-coconut mixture into the pot while stirring constantly to prevent curdling. Mix until the sauce is fully incorporated.
9
Simmer gently for 3-4 minutes, stirring occasionally, until the vegetables are tender and the sauce is creamy and cohesive. Do not allow the mixture to boil.
10
Taste and adjust seasoning with additional salt if needed. Remove from heat and serve hot as a side dish with rice or bread.