Vegetables in a Yoghurt and Coconut Sauce

Description
Yield: 4 servings

Ingredients

 * 100 g green beans, cut into 1 cm Pieces
 * 50 g carrots, diced into 5mm Cubes
 * 50 g Peas
 * 3/4 t chilli powder
 * 1/2 t ground turmeric
 * 3/4 t salt
 * 350 -ml water
 * 250 -ml unsweetened yoghurt
 * 2 Green chillies
 * 1 t Ground coriander
 * 2 T Dessicated coconut
 * 1 T oil
 * 1/2 t mustard seeds
 * 8 curry leaves

Directions

 * 1) Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil.
 * 2) Simmer for about 20 minutes until the vegetables are tender. Remove from heat.
 * 3) Whisk the yoghurt, green chillies, coriander and coconut together and set aside.
 * 4) In a large saucepan, heat the oil over medium high heat.
 * 5) Add the mustard seeds and curry leaves, and after 5–6 seconds add the vegetables with the liquid.
 * 6) Cook for 2–3 minutes.
 * 7) Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4–5 minutes.
 * 8) Serve with rice.