Mixed Vegetable Curry
To be served with GREENE KING IPA
Ingredients
½ medium sized aubergine diced
2 small carrots peeled and diced
110g peas
110g French beans
1 medium sized potato
55g freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 ¼ tsp salt
3 medium sized tomatoes
1 tbsp natural plain yoghurt
1 tsp garam massala
2 tbsp chopped, fresh green coriander
Recipe
• Place the aubergines, carrots, peas, French beans and potato in a medium sized saucepan
• Add 250ml water and bring to the boil
• Cover, turn up the heat and cook until the vegetables are tender
• Meanwhile in a separate pot put the coconut, chillies, poppy seeds and salt and blend in a food processor
• Add 150ml water
• Stir and simmer gently for 5 minutes
• Add the tomatoes, yoghurt and garam massala
• Stir gently to mix well
• Bring to the boil and simmer gently for 2-3 minutes
• Garnish with fresh coriander and serve with pilau rice
John Bexon, Greene King head brewer: “My number one choice of beer to go with curry is Greene King IPA. It’s a cool, refreshing, long drink. The subtle flavours and citrus notes work beautifully with the spice and aroma of the curry. This classic combination is a personal favourite of mine.”