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Vegetable Curry with Yoghurt Recipe

A meatless Monday treat that you may want to prepare even if it isn’t Monday. It’s packed with flavour and is also quick and simple to make.

Difficulty

Prep Time

15 minutes

Cooking Time

25 minutes

Serves

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Recipe Ingredients

Heat the oil in a large saucepan and fry the ginger, spring onions, garlic, chilli, mustard seeds and spices until fragrant.
Add the apples, lemon juice, stock cube and boiling water. Simmer uncovered for 5 – 10 minutes.
Add the cauliflower, patti pans and baby marrows. Cook for another 5 – 10 minutes or until the vegetables are tender. Remove from heat and stir in the chickpeas and yoghurt.
Return to heat and warm until just heated through and serve.

You can vary your choice of vegetables in this curry with those that are in season.