Recipe for Vegetables in a Yoghurt and Coconut Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
100 gm Green beans, cut into 1cm
Pieces
50 gm Carrots, diced into 5mm
Cubes
50 gm Peas
3/4 tsp Chilli powder
1/2 tsp Ground turmeric
3/4 tsp Salt
350 x -ml water
250 x -ml unsweetened yoghurt
2 x Green chillies
1 tsp Ground coriander
2 tsp Dessicated coconut
1 tsp Oil
1/2 tsp Mustard seeds
Instructions:
Instructions: 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 ligquid. 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.

COAST, Oz

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