Bombay Vegetable Curry
Create a light curry using our Bombay Potato Spice Mix.
Serves: 4 - 6 | Suitable for vegans Ⓥ
Introduction
This curry uses our Bombay Potato Spice Blend to create a versatile, light curry perfect for a mid-week meal.
Our Bombay Potato Pack uses a variety of spices like onion seeds, asafoetida and turmeric to create its unique flavour.
This recipe is great for using up leftover vegetables. We used cauliflower, carrots, peppers and green beans - use whatever you fancy!
Ingredients
Serves 4 - 6 |
| Bombay Potato Spice Mix |
| 2 tbsp oil |
| 1 onion (sliced) |
| 200g cauliflower |
| 250g carrots (sliced) |
| 150g green beans (halved) |
| 250g natural set yoghurt |
| 1/2 tsp cornflour |
| Coriander to garnish |
Instructions
- Heat the oil in a pan, then fry the Bombay Potato Spice Blend with the onion until the onion is soft.
- Add the cauliflower, carrots, and beans and continue frying until just cooked.
- Beat the yoghurt with 100ml water. Crème fraîche can be used as a substitute.
- Mix the cornflour with 1 tbsp water then beat it into the yoghurt. Add the mixture to the pan.
- Season and reduce to low heat for 1 - 2 minutes or until the sauce is hot. Do not allow to boil.
- Adjust seasoning to taste and garnish with fresh coriander.
