Vegetable Curry

[Guest guest]

Vegetable Curry

 

2 lbs. mixed vegetables, french beans, carrots,

peas, potatoes and cauliflower

2 onions, chopped

10 mild red chilies

1

tsp. poppy seeds

7 cloves garlic

1/2 tsp. tumeric

1 inch piece fresh

ginger root, grated

3 tsps. melted butter

1/2 tsp. curry powder

7 ozs.

plain yogurt

3 tbsps. whipped cream

1 tsp. sugar

salt to

taste

 

Prepare and cook the mixed vegetables according to

their type, breaking or cutting large ones into bite sized pieces. Grind the

onions, chilies, poppy seeds, garlic, turmeric and ginger to a paste. Melt

butter in a heavy based saucepan. Add the paste and cook for 3 to 4 minutes.

Stir in the curry powder and cook for a further few minutes. Then add the

vegetables and water. Bring to a boil and cook for a few minutes. Stir in the

yogurt, cream, sugar and salt, heat gently then serve hot with pita bread.

Serves 8.