Vegetable Curry – a detailed recipe for cooking. Share with друзьями: 
Time: 25 мин.Difficulty: easy Servings: 2 servings as a main dish, 4 as garnish Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (450 gr.) Frozen mixture of vegetables
- 2/3 Art. natural yogurt
- 1 tsp corn starch
- 2 tbsp. l vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp fennel seed
- 1/2 tsp mustard seed
- 1 tsp ground turmeric
- 1/2 tsp onion powder
- 1/2 tsp ground coriander
- 1/8 tsp ground cinnamon
- 2 medium sized cloves of garlic
- 3 dried red chili peppers (remove the stalk and seeds if want the dish to be less spicy)
- 1/4 tsp Sahara
- 1/2 tsp coarse salt
- Black pepper (optional)
Recipes with similar ingredients: chili pepper, garlic, yogurt, starch, cumin, fennel seeds, mustard seed, turmeric, onion powder, coriander, cinnamon
Recipe preparation:
- Make several holes in the packaging of frozen vegetables and heat them in the microwave at high power for 2-3 min. to defrost.
- In a medium-sized bowl, combine yogurt and corn starch. In a pan of inactive material with a diameter of 25 cm. On moderately Heat the oil over high heat. Put cumin seeds, seeds fennel and mustard seeds, cover the pan with a spray net and cook by stirring occasionally until the seeds begin to shoot. When this happens, reduce the heat to medium, add turmeric, onion powder, coriander, cinnamon, garlic and pepper Chile.
- Sauté until the garlic is golden brown, about 3-5 minutes Gently add vegetables, sugar, salt, pepper (to as desired) and cook for 3-5 minutes until the vegetables are warm. Take off vegetables from the heat, transfer to a bowl with yogurt mixture and mix. If desired, remove the chili peppers and serve immediately.
