Serve this as a crisp and colourful vegetarian dish, with pitta bread, chapattis or naan, or as an accompaniment to roast or grilled meats.
Preparation time: 10 minutes
Cooking time: 20 minutes
150 g/5 ½ oz young, tender green beans
8 baby carrots
6 baby turnips
½ small cauliflower
2 tbsp vegetable oil
2 large onions, sliced
2 garlic cloves, finely chopped
300 ml/ ½ pint/1 ¼ cups low-fat (unsweetened) natural yogurt
1 tbsp cornflour (cornstarch)
2 tbsp tomato puree (paste)
large pinch of chilli powder
Top and tail the beans and snap them in half. Cut the carrots in half and the turnips in quarters. Divide the cauliflower into florets, discarding the thickest part of the stalk. Steam the vegetables over boiling, salted water for 3 minutes, then turn them into a colander and plunge them at once in a large bowl of cold water to prevent further cooking.
Heat the vegetable oil in a frying pan (skillet) and fry the onions until they are translucent. Stir in the garlic and cook for 1 further minute.
Mix together the yogurt, cornflour (cornstarch) and tomato puree (paste) to form a smooth paste. Stir this paste into the onions in the pan and cook for 1-2 minutes until the sauce is well blended
Drain the vegetables well, then gradually stir them into the sauce, taking care not to break them up. Season with salt and chilli powder to taste, cover and simmer gently for 5 minutes, until the vegetables are just tender. Taste and adjust the seasoning if necessary. Serve immediately.
Bon Appétit!http://www.freerestaurantrecipes.com/2526/vegetablel-medley/http://www.freerestaurantrecipes.com/wp-content/uploads/2016/04/Vegetablel-Medley-1024x625.jpghttp://www.freerestaurantrecipes.com/wp-content/uploads/2016/04/Vegetablel-Medley-150x150.jpgSide Dishes