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Vegetable Curry
Vegetable Curry

Category: Side Dish | Serves: 8

(250 ratings)

Nutrition Information:
Calories: 150
Protein: 6 g
Carbs: 22 g
Fat: 4 g
Saturated Fat: 2 g
Sodium: 180 mg
Fiber: 5 g

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You don't have to go out to enjoy curry - it's easy to make at home and healthier too! This spicy, creamy dish tastes great with stir-fried tofu and brown rice
2 lbs mixed vegetables (french beans, carrots, peas, potatoes and cauliflower)
2 onions chopped
10 mild red chilies
10 tsp poppy seeds
7 cloves garlic
1/2 tsp tumeric
1 inch piece fresh ginger root, grated
3 tsp melted butter
1/2 tsp curry powder
7 oz plain yogurt
3 Tbsp whipped cream
1 tsp sugar
Salt to taste
1 Prepare and cook the mixed vegetables according to their type, breaking or cutting large ones into bite sized pieces.
2 Grind the onions, chilies, poppy seeds, garlic, turmeric and ginger to a paste.
3 Melt butter in a heavy based saucepan. Add the paste and cook for 3 to 4 minutes. Stir in the curry powder and cook for a further few minutes.
4 Then add the vegetables and water. Bring to the boil and cook for a few minutes.
5 Stir in the yogurt, cream, sugar and salt. Serve warm over rice or with pita bread.

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