Kurma

30 minutes Prep: 15 minutes Cook: 13 minutes

193 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	medium	aubergine	cut into threequarter inch by half inch sticks
2	small	carrots	peeled and cut into threequarter inch by half inch sticks
4	ounces	green peas
4	ounces	french beans	cut into 1 inch pieces
1	medium	potato	peeled and cut into threequarter inch by half inch sticks
2	ounces	coconut	fresh, grated
4	each	hot green peppers	fresh
2	tablespoons	poppy seeds	white
1 /4	teaspoons	salt
3	medium	tomatoes	roughly chopped
1	tablespoon	yogurt, plain
1	teaspoon	garam masala
2	tablespoons	coriander	fresh, green

Directions

Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan.

Add 8 ounces water.

Bring to the boil.

Cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.

Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender.

Add 5 fluid ounces (150 ml) water and grind to a fine paste.

Set aside.

When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water.

Stir and simmer gently for five minutes.

Add the tomatoes, yoghurt and garam masala.

Stir gently to mix well.

Bring to the boil and simmer gently for 2 - 3 minutes.

Turn into a serving dish and garnish with the fresh coriander.

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Nutrition Facts

Serving Size 195g

Amount per Serving

Calories 193 55% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 8.0g	42%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 654mg	27%
Total Carbohydrate 22.0g	7%
Dietary Fiber 7.0g	27%
Sugars 6.0g
Protein 4.0g	9%

Vitamin A	104%		Vitamin C	30%
Calcium	11%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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