I call it my Avial Curry. Avial just being the part of India which it originated. I find this to be one of my favorite curries of all times, and it can double up as a Meatless Monday Meal.
Now keep in mind that I do this on a scale for 200 pax…you might want to just go on feel, but this is more of less what I do…
500ml Plain Yoghurt
2L Coconut crème
1 tbsp Cumin Seeds
2 tbsp Crushed Garlic
1 tbsp Crushed Ginger
Ghee for frying
Salt to taste
Green Chilies to taste
Roast your cumin seeds and cloves and ground
Heat a saucepan, fry off onions, garlic and ginger, and add spices
Add the yoghurt and coconut crème, season and add chilies if using.
Turn head down to a low temperature and let the sauce simmer for about an hour. You are really looking to cook out the acidity of the yoghurt and let it blend beautifully with the coconut crème.
Then what I do is I see what colors of vegetables I have in the fridge. You can use anything really, I used:
Fry off your harder vegetables first in a little ghee, then add the sauce once the vegetables have softened, bring to a simmer and then ad your sauce. Turn off and add the peppers and sugar snaps.
Serve with basmatic rice and Naan breads. I absolutely love it! It’s a light, refreshing curry, with not to much of a bite, but the best part of all is you can make it as hot as you like.