Spiced vegetable curry with yogurt


4-6 people


12oz mixed vegetables such as green beans, green peas, potatoes, cauliflower, carrots, cabbage, snow peas and mushrooms. Follow the seasons when choosing your vegetables which will bring variety to this dish year round.

2 TBSP coconut oil

1 TSP cumin seeds, freshly roasted

1/2 TSP mustard seeds

1 TSP ground turmeric

2 garlic cloves, crushed

6-8 curry leaves

1 dried red chilli

Himalayan salt to taste

1 TSP coconut sugar

2/3 cup plain natural yogurt mixed with 1 TSP cornstarch (cornflour) - If you are dairy intolerant you can replace with unsweetened coconut milk.


  1. Prepare all the vegetables you have selected for the dish. Only keep the mushrooms whole if you have mushrooms.
  2. Heat a large pan or wok with enough water to cook all the vegetables and bring to a boil. First add the potatoes and carrots and cook until nearly tender.
  3. Then add the other vegetables and cook until crisp-tender. All the vegetables should be crunchy except the potatoes.
  4. Drain.
  5. Heat the oil in the pan and fry the cumin, mustard seeds, turmeric, garlic, curry leaves and dried chilli until the garlic is golden brown and the chilli nearly burnt. Reduce the heat.
  6. Fold in the drained vegetables, add the coconut sugar, and salt and gradually add the yogurt (or unsweetened coconut milk) and cornstarch mixture.
  7. When hot serve at once.


This delicately spiced dish can make an excellent snack served with yogurt or a great accompaniment to a main course of heavily spiced curries.


Inspired by The Comple Indian Cooking by Mridula Baljekar