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South Indian Mixed Vegetable Curry

A versatile curry that can be used with any combination of vegetables.

Serves: 4-6 | Suitable for vegetarians

South Indian Mixed Vegetable Curry


  1. Heat the oil in a pan, then fry the Bombay Potato Pack with the onion until the onion is soft.
  2. Add the cauliflower, carrots, and beans and continue frying until just cooked.
  3. Beat the yoghurt with 100ml water. Crème fraîche can be used as a substitute.
  4. Mix the cornflour with 1 tbsp water then beat it into the yoghurt. Add the mixture to the pan.
  5. Season and reduce to low heat for 1 - 2 minutes or until the sauce is hot. Do not allow to boil.
  6. Adjust seasoning to taste and garnish with fresh coriander.

Any other combination of vegetables will work well, just make sure they are cooked before the yoghurt is added.