Ingredients
30
ml
olive oil
5
ml
garlic
, crushed
5
ml
ginger
, crushed
1
onion(s)
, diced
salt & freshly ground black pepper
to taste
10
ml
turmeric powder
250
ml
canned whole cherry tomatoes
250
g
carrots
, sliced
250
g
cauliflower florets
250
g
pumpkin
, cubed
200
g
LANCEWOOD® Double Cream Plain Yoghurt
375
ml
vegetable stock
To serve:
fresh coriander
LANCEWOOD® Double Cream Plain Yoghurt
Method
1. Add the oil, garlic, ginger, onion, seasoning and turmeric to a pot. Mix and fry over medium heat for 5 minutes.
3. Add the tomatoes, carrots, cauliflower, pumpkin, yoghurt and stock. Mix together and simmer covered for 60 – 90 minutes.
3. Serve with coriander and yoghurt.
