This is a great very quick vegetable curry option that I often serve with meat curries, again my trusty Madhur Jaffrey Curry Bible pointed me in the direction for this. <\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

Vegetable Oil
2 Courgettes\/Zucchini sliced into batons
1 large green pepper\/capsicum thinly sliced(I have used red and yellow when I have no green ones)
1\/2 teaspoon of cumin seed
1\/2 tsp of mustard seeds
A large pinch of asefetida (if you don’t have it don’t worry)
2 tbs of natural unsweetened yogurt
1 tbs ground coriander
salt to taste
pinch of cayenne pepper and quick squirt of lemon juice <\/p>\n\n\n\n

<\/p>\n\n\n\n

Method<\/h3>\n\n\n\n

Step One<\/h4>\n\n\n\n

Heat up heavy bottom pot, add vegetable oil, as soon as oil is hot add asafetida if using followed by cumin seed and mustard seed. Stir until seeds begin to pop(very quickly)<\/p>\n\n\n\n

Step Two <\/h4>\n\n\n\n

Add courgette and green pepper and stir fry for about 5 minutes<\/p>\n\n\n\n

Step three<\/h4>\n\n\n\n

Add the yogurt and stir until absorbed<\/p>\n\n\n\n

Step four<\/h4>\n\n\n\n

Reduce the heat to low, add coriander, cayenne pepper, lemon juice and salt to taste and serve.<\/p>\n\n\n\n

This curry takes about 10 minutes from start to finish and is good to serve with chicken dishes as well as on it’s own.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a great very quick vegetable curry option that I often serve with meat curries, again my trusty Madhur Jaffrey Curry Bible pointed me…<\/span><\/p>\n

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