Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Spiced Roasted Carrot and Bean Curry
Introduction
This South Indian style curry is a dry one, made without a gravy so that the vegetables are wonderfully crisp. Serve with coconut yogurt on the side, along with plenty of fluffy white rice.
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Ingredients
| carrots, peeled | |
| fine green beans, topped and tailed | |
| cauliflower, cut into small florets | |
| vegetable oil | |
| ginger, grated | |
| mustard seeds | |
| ground turmeric | |
| chilli powder | |
| curry leaves | |
| sea salt | |
| lemon, juice only | |
| To serve: | |
| basmati rice | |
| coconut yogurt | |
| unsalted peanuts |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
