vegetable yogurt curry
As you can probably tell, I really love to make curries. I’ve shared quite a lot of my curry recipes with you now, but today I just had to share another one for a very exciting reason… I’m going to Goa!
I honestly can’t wait for my trip. I’ve never been to India before, and it’s somewhere I’ve always wanted to visit. It has definitely inspired a lot of my life, and especially my cooking interests. I’m so excited to try all of the authentic Indian food on my travels and eat until my heart’s content!
As soon as I’d booked my trip, I knew I had to celebrate. So, I of course made myself a special curry. Wanting to make something that would prepare me for my travels, I decided to base the dish around a common ingredient used in Goan Curry – yogurt. I’d hadn’t made many curries with yogurt before, but I knew the ingredient would bring a rich and creamy element to the dish, as well as a slightly tangy, sour taste.
Based on this, I decided to make a lightly heated, creamy tomato curry filled with a mixture of flavoursome, tangy spices and roasted vegetables. The dish has lots of levels of taste ranging from hot, to seasoned, to sour – and you can really taste each of these layers within each mouthful. For the heat, I used cayenne pepper to just give the dish that subtle kick. Then, for the seasoned flavours, I used a mixture of cumin, garam masala, vegetable stock powder and paprika to give a real blend of tastes. Lastly, for the sour elements I used lemon juice, tomato puree and Coyo’s Natural Coconut Yogurt.
The coconut yogurt is definitely the ingredient that brings this whole dish together. With it’s thick, smooth and creamy texture it adds the perfect richness to the curry, and it’s yogurt flavour adds just the right amount of a subtle tanginess. It certainly made me even more eager for my holiday!! I hope you enjoy the recipe.
vegetable yogurt curry
for the roasted vegetables:
1 large red pepper
10 new potatoes (265g)
3 mushrooms (85g)
2 tbsp olive oil
for the curry:
1 tbsp olive oil
1 large onion
2 large garlic cloves, crushed
1 inch piece fresh root ginger, crushed
2 tsp cumin seeds
1 tsp mustard seeds
1 400g tin chopped tomatoes
1/2 cup (125g) coconut yogurt – I used Coyo
1 tbsp tomato purée
1/2 cup (125ml) water
1 lemon, juiced
2 tsp ground cumin
1/2 tsp vegetable stock powder – I used bouillon
1/4 tsp cayenne pepper
2 tsp garam masala
1 tsp smoked paprika
1 tsp fenugreek
1/4 tsp turmeric
1/2 tsp salt
pepper, to taste
PREHEAT YOUR OVEN TO 200C / 392 F
- Firstly, chop the aubergine, potatoes, red pepper and mushrooms into rough cubes/chunks. Place them onto a baking tray, and cover them with the olive oil. Toss them all together so that they’re evenly covered, and move them into the oven and cook for around 20-25 minutes.
- In the meantime, finely slice your onion and add it into a large frying pan/wok with the 1 tbsp olive oil, and place onto a medium heat. Stir and fry the onion for about 1 minute, and then add in the garlic, ginger, cumin seeds and mustard seeds. Fry for 2-3 more minutes until the onions are golden.
- Then, add in the chopped tomatoes, tomato purée, coconut yogurt, lemon juice, water, cumin, vegetable stock, cayenne pepper, garam masala, smoked paprika, fenugreek, turmeric, salt and some pepper to taste. Stir everything together and continue to heat through on a low-medium heat for about 10-15 mins. Stirring occasionally.
- When the vegetables have finished cooking, remove them from the oven and pour them into the pan with the curry sauce, and continue to cook through until the 10-15 minutes have passed.
- When this time has passed, the curry has reduced and it’s flavours have developed, remove it from the heat and serve with rice or anything else you like to finish.