Vegetables with Coconut Cream
Recipe type: Vegetables
Serves: 6
  • 1 medium eggplant (aubergine)
  • 3 medium zucchini
  • 1 red capsicum
  • 1 green capsicum
  • 3 medium carrots
  • 250 g green beans
  • 300 g piece of pumpkin
  • 60 g 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 cumin seeds
  • 1 Cup canned coconut cream
  • 1 Cup plain yogurt
  1. 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.
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