Curried Vegetables, yogic recipes from Shivananda Yoga Europe

May 15, 2014

The name 'curry' can be used to refer to any dish of vegetables cooked in a spicy sauce. In northern India, the spices are usually cooked in a tomato base. In the south, grated coconut is frequently used instead of tomato. This basic recipe can be adapted to use whatever vegetables you have to hand. It can be served as part of a simple Indian meal with plain rice, Lentil Dal and chapatis.


Serves 4–6

2 tablespoons oil
1 teaspoon black mustard seeds
¼ teaspoon turmeric
1 teaspoon curry powder
1 tomato, chopped
1 cauliflower, separated into small florets
2 potatoes, cubed and par-boiled
50 ml water

lemon juice to taste (optional)
1 teaspoon salt

1) Heat the oil in a large pan and roast the mustard seeds over a high heat until they 'pop'. Add the turmeric and curry powder and stir well. Reduce the heat, add the chopped tomato and cook for 3–4 minutes, until soft.

2) Add the cauliflower, stirring gently to coat the florets with the spices. Stir in the potatoes, water, lemon juice and salt. Cover and cook for 15–20 minutes, until the potatoes and cauliflower are just tender. Add a little more water if necessary to prevent the mixture drying out. Serve hot.

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