Vegetable Curry

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(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


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.