Vegetable curry with yoghurt

Name: Vegetable curry with yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Cauliflower; 250 g Beans; 250 g Carrots; 7-10 Tbsp Salt; 1 (approx. 200 g) small aubergine; 2 Onions; 1 walnut-sized piece of ginger tuber; 2 Garlic cloves; 4 TABLESPOONS Oil; 2 TABLESPOONS Curry; 2 TEASPOONS Sugar; 200 g Skimmed milk yoghurt; 1 TEASPOON Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Cauliflower
250 g Beans
250 g Carrots
7-10 Tbsp Salt
1 (approx. 200 g) small aubergine
2 Onions
1 walnut-sized piece of ginger tuber
2 Garlic cloves
4 TABLESPOONS Oil
2 TABLESPOONS Curry
2 TEASPOONS Sugar
200 g Skimmed milk yoghurt
1 TEASPOON Cornstarch

Directions

1
Clean and wash the cauliflower and divide it into small florets. Clean and wash the beans, peel and wash the carrots. Cut both into bite-sized pieces. Put vegetables in 1/2 litre of boiling salted water.
2
Cover and cook for about 8 minutes, drain. Keep the stock. Clean, wash and dice the aubergine and sprinkle with salt. Peel onions and ginger and dice finely. Peel garlic and press it through a garlic press.
3
Heat the oil. Fry onions, ginger, garlic and eggplant in it while stirring. Sprinkle with curry and sugar. Add vegetable stock, bring to the boil briefly. Add pre-cooked vegetables, cook for 4 minutes.
4
Stir yoghurt and starch until smooth and add to the vegetables. Bring to the boil again and season to taste.