Vegetables with coconut cream
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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