Spicy Yoghurt Curry

 

Ingredients

1 Cup Yoghurt
½ Cup Milk
½ Teaspoon Flour
1 Teaspoon Garlic Paste
½ Teaspoon Turmeric
½ Teaspoon Jeera
½ Teaspoon Chilli Powder
½ Teaspoon Coriander Powder
1 Teaspoon Salt
Potatoes: 1 Teaspoon Chili Powder, 1 Teaspoon BBQ Spice, 1 Teaspoon Flour, ½ Teaspoon Salt. Fried  or air fried in Olive Oil, 200 DegC for 15 minutes.

 

Method:

1. To a blender, combine the yoghurt, milk, flour and spices. (Or you can whisk together)
 
2. To a pot, add the combined yoghurt mixture and on medium heat bring to boil.
 
3. Serve with rice.
 
4. Options to have alongside the curry and rice: roasted potatoes, roasted butternut, squash, grilled halloumi/paneer, cauliflower.
* If you double the recipe you can freeze any leftovers in suitable containers for another time.
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