Dry Curd Curry

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is an excellent, medium hot dish which completely transforms a collection of root vegetables. Go for contrast in either colour or texture, as nothing is more dampening to the appetite than a dish where everything looks and tastes the same. Do not be nervous about the amount of root ginger included. When cooked, it has a beautiful flavour. Serve with basmati rice, jajiki and a selection of pickles.


  • tablespoons vegetable ghee or corn oil
  • 3 cm/ inches root ginger, peeled and thinly sliced
  • 1 teaspoon black mustard seeds
  • 2 teaspoons poppy seeds
  • 2 teaspoons turmeric, ground
  • 250 g/½ lb each carrots, potatoes and celery
  • 2 large onions, sliced
  • 2 garlic cloves, finely chopped
  • a little sea salt
  • 2 cloves
  • 6 black peppercorns
  • 2 teaspoons coriander seeds, ground
  • 1 tablespoon lemon juice
  • 150 ml/5 fl oz/ cup plain yoghurt
  • handful of coriander leaves, chopped
  • pinch of garam masala


    Heat the ghee or oil and fry the ginger, mustard and poppy seeds with the turmeric. Scrub the vegetables, cut into small chunks and fry in the spice mixture over a medium heat for about 10 minutes, stirring well. Add the onions, garlic and salt, and cook for 5 more minutes. Pre-heat the oven to 180°C/350°F/Gas mark 4. Add the remaining spices, sprinkle with the lemon juice and stir in the yoghurt. Cover and bake for 45 minutes. All the juices should be absorbed, the yoghurt forming a delicious crunchy coating. Sprinkle the curry with the coriander leaves and garam masala, and garnish with a slice of lemon or lime.