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Vegetable Curry with Yogurt

vegetable-curry-with-yogurt
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 1 purple onion chopped
 1 sweet potato chopped
 1 small head of cauliflower, cut into bite-sized pieces
 1 Chinese eggplant chopped
 2 garlic cloves minced
 1 Thai chili (optional)
 1 tsp cumin
 1 tsp coriander
 Salt and pepper
 1 tbsp canola oil
 1 (28-ounce) can crushed tomatoes or fresh tomatoes puréed in the blender
 1 15.5 can of Ziyad Chickpeas
 ¼ cup Ziyad Yogurt
 Fresh cilantro to garnish
1

Heat a tbsp of canola oil in a pot over medium-high heat. Cook the cauliflower florets until caramelized about 8-10 minutes. Add the eggplant and cook for another 5 minutes. Add the onions and garlic. Season with salt and all of the spices and stir until they are fragrant, Cook for 3 more minutes.

vegetable-curry-with-yogurt-2

2

Add the tomatoes, diced sweet potatoes.

3

Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are tender and cooked through, 15-20 minutes.

4

Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired.

5

This curry will keep for one week in the fridge.

6

Garnish with fresh cilantro, extra yogurt and extra chili’s if desired.

7

Serve with naan bread or jasmine rice if you wish.

vegetable-curry-with-yogurt

 

Related Recipes

Ingredients

 1 purple onion chopped
 1 sweet potato chopped
 1 small head of cauliflower, cut into bite-sized pieces
 1 Chinese eggplant chopped
 2 garlic cloves minced
 1 Thai chili (optional)
 1 tsp cumin
 1 tsp coriander
 Salt and pepper
 1 tbsp canola oil
 1 (28-ounce) can crushed tomatoes or fresh tomatoes puréed in the blender
 1 15.5 can of Ziyad Chickpeas
 ¼ cup Ziyad Yogurt
 Fresh cilantro to garnish

Directions

1

Heat a tbsp of canola oil in a pot over medium-high heat. Cook the cauliflower florets until caramelized about 8-10 minutes. Add the eggplant and cook for another 5 minutes. Add the onions and garlic. Season with salt and all of the spices and stir until they are fragrant, Cook for 3 more minutes.

vegetable-curry-with-yogurt-2

2

Add the tomatoes, diced sweet potatoes.

3

Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are tender and cooked through, 15-20 minutes.

4

Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired.

5

This curry will keep for one week in the fridge.

6

Garnish with fresh cilantro, extra yogurt and extra chili’s if desired.

7

Serve with naan bread or jasmine rice if you wish.

vegetable-curry-with-yogurt

Vegetable Curry with Yogurt

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