Time: 25 min.
Complexity: easily
Servings: 2 servings as a main dish, 4 as a side dish

Vegetable curry - detailed recipe.

Ingredients:

• 1 pack (450 g) frozen mixed vegetables
• 2/3 cup natural yogurt
• 1 teaspoon cornstarch
• 2 tablespoons of vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 tsp. mustard seeds
• 1 teaspoon ground turmeric
• 1/2 tsp onion powder
• 1/2 tsp ground coriander
• 1/8 tsp ground cinnamon
• 2 medium-sized crushed garlic cloves
• 3 dried red chili peppers (remove stem and seeds if you prefer a milder flavor)
• 1/4 teaspoon sugar
• 1/2 tsp coarse salt
• Black pepper (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chili pepper, garlic, yogurt, starch, cumin, fennel seeds, mustard seed, turmeric, onion powder, coriander, cinnamon

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Preparation:

Step 1
• Poke a few holes in the frozen vegetable packaging and microwave on high for 2-3 minutes to defrost.
Step 2
• In a medium bowl, combine yogurt and cornstarch.
  
  Heat oil in a 25cm non-reactive skillet over medium-high heat. Add cumin seeds, fennel seeds, and mustard seeds. Cover the pan with a splatter screen and cook, stirring occasionally, until the seeds begin to pop.
  
  When this happens, reduce the heat to medium and add the turmeric, onion powder, coriander, cinnamon, garlic and chili powder.
Step 3
• Sauté until the garlic is golden brown, about 3-5 minutes. Carefully add the vegetables, sugar, salt, and pepper (optional) and cook for another 3-5 minutes, until the vegetables are heated through. Remove the vegetables from the heat, transfer them to the bowl with the yogurt mixture, and toss to combine. Remove the chili pepper, if desired, and serve immediately.

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