Friday, October 15, 2010
20101015 Vegetable Curry with Yoghurt
(SOURCE: Albert Heijn Recepten - Groentecurry met yoghurt)
Starchy potatoes are the key as they best absorb all the delicisou sauce.
800g small starchy potatoes
4 tbsp oil
1 onion, cut into wedges
2 tbsp kerrie powder
1 courgette, sliced and halved
1 cauliflower, chopped
400g can chopped tomatoes
300g Greek yoghurt
1. Heat the oil in a pan over high heat, and brown the onions. Stir in kerrie powder and cook for 1 minute. Add the vegetables and cook for another 5 minutes. Pour 300ml water and chopped tomates into the pan, and bring to the boil. Add the potatoes, put the lid on, and simmer for about 15 minutes. Season with salt and pepper.
2. Slowly stir the yoghurt into the curry and simmer for another 3 minutes, keep stirring.