2 Tspns MCT Oil
4cm piece fresh ginger, grated
3 green onions sliced thinly
2 cloves garlic crushed
1 long green chili chopped finely
1/4 tspn ground cardamom
1 tspn garam masala
1 tbspn curry powder
1 tspn ground turmeric
2 medium green apples (300g) grated coarsely
1 Tbspn lemon juice
2 cups vegetable stock
1/2 small cauliflower cut into florets
4 yellow patty pan squash halved
2 small green zucchini sliced thickly
150 baby spinach leaves
200g low fat yogurt
Heat oil in a large saucepan, cook ginger, onion, garlic, chili, cardamom, garam masala, curry powder
and turmeric until fragrant. Add apple, juice and stock, cook uncovered 5 minutes stirring occasionally
Add cauliflower, squash and zucchini, cook, uncovered, until vegetables are just tender. Remove from
heat; stir spinach and yogurt into curry just before serving.
4cm piece fresh ginger, grated
3 green onions sliced thinly
2 cloves garlic crushed
1 long green chili chopped finely
1/4 tspn ground cardamom
1 tspn garam masala
1 tbspn curry powder
1 tspn ground turmeric
2 medium green apples (300g) grated coarsely
1 Tbspn lemon juice
2 cups vegetable stock
1/2 small cauliflower cut into florets
4 yellow patty pan squash halved
2 small green zucchini sliced thickly
150 baby spinach leaves
200g low fat yogurt
Heat oil in a large saucepan, cook ginger, onion, garlic, chili, cardamom, garam masala, curry powder
and turmeric until fragrant. Add apple, juice and stock, cook uncovered 5 minutes stirring occasionally
Add cauliflower, squash and zucchini, cook, uncovered, until vegetables are just tender. Remove from
heat; stir spinach and yogurt into curry just before serving.
Little Leakers
Vegetable Curry With Yogurt
