Vegetables with coconut cream

Yield: 6 Servings

Measure Ingredient
1 medium Eggplant (Aubergine)
3 mediums Zucchini
1 Red capsicum
1 Green capsicum
3 mediums Carrots
250 grams Green beans
300 grams Pce of pumpkin
60 grams Ghee
2 tablespoons Oil
2 Cloves garlic
1 small Red chilli, finely chopped
2 teaspoons Black mustard seeds
2 teaspoons Yellow mustard seeds
2 teaspoons Cummin seeds
1 cup Canned coconut cream
1 cup Plain yoghurt

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through.

Compiled: Imran C.

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