Indian Vegetable Curry

wellnourished.com.au

Pamela Leek

1 tbsp ghee -butter or coconut oil

1 onion/s (medium) peeled and diced

2 clove/s garlic -peeled and diced

2 cm ginger root -peeled and finely chopped

1 tbsp fennel seeds

1 tbsp ground cumin

1 tsp ground turmeric

1 tbsp ground coriander

1 tbsp garam masala

150 g raw cashew nuts (1 cup)

5 vine ripened tomatoe/s -roughly chopped

Sea salt and freshly ground black pepper -to taste

250 g full-fat natural yoghurt (1 cup)

180 mls water (¾ cup)

subheading: Vegetables I used - see note below:

1 sweet potato/s (small)

1 carrot/s (large)

1 red capsicum/s

½ cauliflower

½ broccoli

1 cup baby spinach

Directions at wellnourished.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer