Yogurt-Curry

To sooth and strengthen the nervous system, and to please the palate, try this delicious curry.

1 cup (250 ml) basmati rice
3 cups (750 ml) chopped mixed vegetables
¼ cup (60 ml) minced ginger
2 cloves garlic, minced
2 small onions, finely chopped
½ cup (125 ml) ghee
1 ½ teaspoon crushed yogi tea spices
1 Tablespoon (20 ml) turmeric
¼ teaspoon ground black pepper
1 teaspoon garam masala
1 cup (250 ml) homemade yogurt
¼ cup (60 ml) garbanzo flour

Rinse the rice and add 3 cups water and bring to a boil. Simmer for approximately 45 minutes. Steam chopped mixed vegetables until firm but tender. Blend yogurt and garbanzo flour with 1 cup (250 ml) water until smooth. Saute’ spices in ghee until golden brown. Add chopped onion, garlic, and ginger. Cook slowly until onions are almost falling apart. Stir in yogurt-flour mixture. Simmer until sauce thickens.


Serve over rice and steamed vegetables.