The spicy flavours in this dish will really get your tastebuds racing.
Ingredients
- 2 tbsp groundnut or vegetable oil
- 2 tsp grated fresh ginger
- 2 garlic cloves
- 1 green chilli
- 2 tbsp biryani curry paste (we like Patak’s)
- 500g chopped mixed vegetables (such as cauliflower, sweet potato and green beans)
- 2 tomatoes
- 1 tbsp groundnut or vegetable oil
- 3 shallots
- 400ml natural yogurt
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Method
- 1. Heat 2 tbsp groundnut or vegetable oil in a pan and gently fry 2 tsp grated fresh ginger, 2 garlic cloves, crushed, and 1 green chilli, sliced, for a couple of minutes. Add 2 tbsp biryani curry paste (we like Patak’s) and cook for 1 minute, then add 500g chopped mixed vegetables (such as cauliflower, sweet potato and green beans), 2 tomatoes, deseeded and chopped, and a good splash of water, and cook for 10-12 minutes.
- 2. Meanwhile, heat 1 tbsp groundnut or vegetable oil in a pan and fry 3 shallots, finely sliced, until crispy.
- 3. Season the curry and add 400ml natural yogurt and simmer for a further 5 minutes. Sprinkle the curry with the crispy shallots before serving with rice.
Nutritional info
Per serving: 304kcals, 16.7g fat (3.5g saturated), 10.7g protein, 29.4g carbs, 18.6g sugar, 0.6g salt
Chef's tip
Jazz up some basmati rice to go with the curry by mixing in some toasted cashew nuts and juicy sultanas just before serving.