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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

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)

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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!

Click here to read all about our spice travels to research different recipes!

Recipe

25 minutes

40 minutes

3/5

Serves

4 with sides

Effort

Low Effort

Main Ingredient

Green Veg

Main Ingredient

Potatoes

Main Ingredient

Yogurt/Dairy

Dietary

Vegetarian

Veggie Friendly

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Fresh

Origin

Popular Style

Indian

Country

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

Curry Legend Veggie Table

Ebook Only - £5.00

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Book Only - £15.00

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Bengali Mustard Curry - PDF Recipe Only - £0.50

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