Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Jim Coleman Recipes

Vegetable Curry

For this recipe you will need:

  • ¼ cup canola oil
  • 2 medium onions, sliced
  • 1 clove of garlic, crushed
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 small cauliflower, broken into florets
  • 4 carrots, scraped and sliced
  • 2 medium turnips, diced
  • 1 tablespoon tomato pasted
  • 1¼ cup vegetable stock
  • salt to taste
  • 2/3 cup plain yogurt
  • 1 tablespoon chopped parsley

To prepare this recipe:

Heat the oil in a large saute pan over medium high heat. Add the onions and cook for 5 minutes, or until softened. Add the garlic, curry powder, and turmeric and cook another 2 minutes.

Place the cauliflower, carrot, turnip, tomato paste, stock and salt in the pan. Cover, reduce the heat, and simmer gently for 40 to 45 minutes until the vegetables are tender.

Stir in the yogurt and reheat gently; be careful not to let the mixture boil. Sprinkle with the parsley, and serve.

This recipe will serve 4 people.

©2005 WHYY