- Servings : 4
- Cook Time : 25m
- Ready In : 25m
This is a rich and warming vegetarian dish, perfect for midweek meals. Simply add chicken for a meaty flavour.
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cardamom pods, bashed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1⁄2 tsp ground turmeric
- 1 green chilli, finely chopped
- 1 garlic clove, crushed
- thumb-size piece ginger, finely chopped
- 800g mixed vegetables, such as carrots, cauliflower, potato and baby marrow, chopped
- 300ml hot vegetable stock
- 200g frozen peas
- 200ml plain yoghurt
Heat the oil in a large pan. Cook the onion with the dry spices over a low heat for 5-6 minutes until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 minute, then throw in the mixed vegetables and cook for a further 5 minutes.
Add the stock and simmer for 10 minutes. Add the peas and cook for 3 minutes more until the vegetables are tender.
Remove from the heat and stir through the yoghurt. Serve with basmati rice or naan bread on the side.