Vegetable Curry

Ingredients

(serves 6-8)

• 1 sweet potato
• 1 zucchini
• 2 carrots
• 1 small bunch long beans
• 1 sprig curry leaf
• 1 tsp turmeric powder
• 1 green chilli chopped
• 150g grated coconut fresh
• 1 tsp cumin seeds
• ½ onion chopped
• 20ml coconut oil
• 50g yoghurt
• Salt
  
  

Method

Grind the coconut, onion and cumin seeds to a paste. Cut the vegetables into 2 in lengths. Cook the vegetables and curry leaves, and chilli in a pan, adding a little water if needed. Add salt and turmeric. Add the paste and yoghurt and cook for a few minutes. Add the coconut oil and mix together. Serve hot with parathas.