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Bengali Mustard Curry
This creamy yet piquant potato and courgette curry is from the Bengal region of India where mustard features heavily in the cuisine.
25 minutes
40 minutes
3/5
Blends Needed
Also works a treat with: Dairy free yogurt for a vegan version
Book: Curry Legend Veggie Table (p58)
Goes great with: Plain Rice (p166) and Asparagus Poriyal (p136)
In stock
£0.50
This creamy yet piquant potato and courgette curry is from the Bengal region of India where mustard features heavily in the cuisine.
It’s usually in the form of mustard oil or a mustard paste known as shorshe bata, but a spoonful of Dijon also works a treat!
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Recipe
25 minutes
40 minutes
3/5
4 with sides
Low Effort
Green Veg
Potatoes
Yogurt/Dairy
Dietary
Veggie Friendly
Gluten Free
Taste Profile
Creamy
Fresh
Origin
Indian
India
- 500g new potatoes - cut into wedges
- 1 large courgette - halved then thickly sliced
- 1 medium onion - thinly sliced
- 2 cloves of garlic - finely chopped
- 10g coriander (optional) - roughly chopped
- 150g natural yogurt (full fat is best)
- 1 tbsp Dijon mustard
Curry Legend Veggie Table
Ebook Only - £5.00
Add to BasketBook Only - £15.00
Add to BasketBengali Mustard Curry - PDF Recipe Only - £0.50
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