Achards (hot vegetable curry) - Serves 4



  1. Place the carrots, cabbage, Cauliflower and green beans in a medium saucepan, cover with water, season with salt then bring to the boil and cook for just 1–2 minutes until the vegetables are tender crisp. Drain well and set aside.
  2. Heat the oil in a saucepan, add the ginger, chillies, Onion and curry powder and cook, stirring for 2–3 minutes.
  3. Add the drained vegetables and cook over a high heat for 1 to 2 minutes.
  4. Add the lemon juice mix well then remove from the heat and allow to cool. Serve as an accompaniment.
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