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Vegetables in curry yogurt

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Ingredients for 2 servings:

  • 1 small broccoli
  • 1 large carrot(s)
  • 1 small bell pepper(s)
  • 1 cup mushrooms, fresh (or dried, softened if necessary)
  • 1 small chili pepper(s)
  • 1 tsp, heaped ginger, grated
  • 1 pot of natural yogurt (150 g)
  • 1 tsp vegetable broth, granulated
  • 1 tbsp curry powder
  • 1 tsp honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the vegetables, cut into pieces, and cook until al dente. Meanwhile, finely chop the chili pepper and mix it with the yogurt, ginger, vegetable stock, honey, and curry in a large bowl. Drain the boiling vegetables and stir them into the yogurt. Serve immediately with rice, flatbread, or on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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