Spicy vegetable curry

Name: Spicy vegetable curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small eggplant, salt; 250 g green beans; 1 cauliflower; 250 g Carrots; 2 Onions; 1-2 Garlic cloves; 3-4 Tbsp Oil; 2 TABLESPOONS Curry; 150 g Cream yoghurt; 2 TEASPOONS Cornstarch

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small eggplant, salt
250 g green beans
1 cauliflower
250 g Carrots
2 Onions
1-2 Garlic cloves
3-4 Tbsp Oil
2 TABLESPOONS Curry
150 g Cream yoghurt
2 TEASPOONS Cornstarch

Directions

1
Clean, wash and chop the aubergine. Sprinkle with salt and leave to stand for about 15 minutes. Clean, wash and chop the beans. Cook in a little salt water for about 10 minutes
2
Clean and wash the cauliflower and divide it into florets. Peel, wash and slice the carrots. Peel and chop onions, garlic and ginger. Drain the beans. Dab aubergine dry
3
Fry the onions, garlic and ginger in hot oil. Fry the cauliflower, carrots and eggplant briefly. Sprinkle with curry and sauté. Pour in approx. 1/2 l water, bring to the boil, cover and stew for approx. 10 minutes. After about 5 minutes add the beans
4
Stir yoghurt and starch until smooth. Add to curry, bring to the boil and simmer briefly. Season to taste with salt and pepper. Goes well with rice
5
Drink: mineral water