Potato, carrot and onion form the vegetable base of this curry. Natural yoghurt softens the tomato sauce, while garam masala and fresh herbs supply the seasoning.
Serves 3–4
Ingredients
- 1 onion
- 1 carrot
- 1 potato
- 1 garlic clove
- 1 carton chopped tomatoes
- 250g natural yoghurt
- 1 vegetable stock cube dissolved in 200ml water
- A handful of parsley and coriander
- Garam masala, to taste
- A splash of oil
- 1 chilli, optional, as used in the original method
Method
- Finely chop the onion and garlic. Warm the oil in a large pan and soften them over a low heat.
- Cut the carrot and potato into small, evenly sized pieces and add them to the pan. If using chilli, halve it and add the halves, or finely chop it for a more evenly distributed heat.
- Chop the herbs and stir them in with the garam masala. Add the stock and tomatoes, then gently stir in the yoghurt.
- Keep the heat low and simmer for around 40 minutes. Stir occasionally and add a little water whenever the sauce becomes dry. The carrot and potato should be tender throughout. Remove whole chilli pieces, if used, and serve with rice.