Rob & MJ's Garden

Our little plot of garden in So Cal – grow and buy local!

This is a traditional Indian Yellow Curry with a nice assortment of vegetables.  This recipe has a great balance of vegetable proteins.


  • Cauliflower
  • Green beans
  • Chickpeas
  • Lentils (any type)
  • Onion chopped
  • garlic crushed
  • 1t ground coriander
  • 1t ground cumin seeds
  • 1t ground mustard
  • 1t tumeric
  • 1t ground red chili
  • salt
  • 2/3 cup Greek yogurt
  • Vegetable or Chicken stock


Steam the cauliflower and green beans.  I prefer to french the green beans.

Pre-cook the Chickpeas and Lentels.

Saute the onion and garlic.  Then cook and reduce with vegetable or chicken stock.  I like to keep adding stock and reducing the onions and garlic until they are starting to carmelize.   When done, add in the spices and let the mixture sit for a few minutes until the spices have become fragrant.

Toss the vegetables, lentils and chickpeas into the sauce.  As a last step fold in the yogurt and it’s ready to serve.


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