Vegetables in a Yoghurt and Coconut Sauce

== Description ==
Yield: 4 servings
== Ingredients ==
* 100 g green beans, cut into 1 cm Pieces
* 50 g carrots, diced into 5mm Cubes
* 50 g Peas
* 3/4 t chilli powder
* 1/2 t ground turmeric
* 3/4 t salt
* 350 -ml water
* 250 -ml unsweetened yoghurt
* 2 Green chillies
* 1 t Ground coriander
* 2 T Dessicated coconut
* 1 T oil
* 1/2 t mustard seeds
* 8 curry leaves
== Directions ==
# Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil.
# Simmer for about 20 minutes until the vegetables are tender. Remove from heat.
# Whisk the yoghurt, green chillies, coriander and coconut together and set aside.
# In a large saucepan, heat the oil over medium high heat.
# Add the mustard seeds and curry leaves, and after 5–6 seconds add the vegetables with the liquid.
# Cook for 2–3 minutes.
# Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4–5 minutes.
# Serve with rice.
Category:Chile leaf Recipes
Category:Coconut Recipes
Category:Curry Recipes
Category:Green bean Recipes
Category:Ground turmeric Recipes
Category:Mustard seed Recipes
Category:Pakistani Recipes
Category:Pakistani Vegetarian
Category:Pea Recipes
Category:Recipes that need photos