- 2 ½ Tbsp Jalfrezi Spice Blend
- 2 Tbsp vegetable oil.
- 2 Tbsp ghee or butter
- 1 large onion [diced]
- Chili [to taste if required]
- 1 cup vegetable stock.
- 1 tsp Salt
- ½ cup natural yoghurt
- ½ cup coconut cream
- 2 medium tomatoes [quartered]
- 2 medium potatoes [cubed]
- 2 medium carrots [diced]
- 1 cup cauliflower florets
- ¾ cup green beans
 Fry onion in ghee until translucent. Add Chili [if required] and stir well. Add 2 ½Tbsp of Jalfrezi spice blend, cook one minute stirring continuously.
 Stir in stock and salt. Bring heat back to the pan then gradually add yoghurt and coconut cream.
 Add carrots and potatoes to the pan first and stew for 3 minutes. Add remaining the vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [approximately 12 minutes].
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