Vegetable curry with yogurt and turmeric

A recipe by Pascale Naessens

A generous plate of vegetables with a delicious sauce

What you need for 2 people:

  • 250g Pur Natur yoghurt
  • 600g vegetables
    • broccoli
    • cauliflower
    • green asparagus
    • cherry tomatoes
    • young spinach
  • 3 cloves of garlic (chopped)
  • 1 tablespoon of turmeric
  • black pepper
  • sea salt

Cut the cauliflower, broccoli and asparagus into large pieces. Boil them in water with a pinch of salt until tender.
Pour a bit of olive oil into another pan and put it on a medium heat. Add the chopped garlic, the turmeric and plenty of black pepper. Let this cook gently for a minute or so. Now add the raw young spinach and stir thoroughly. When the spinach is cooked and reduced, add the Pur Natur yoghurt and mix it in. Now add the rest of the vegetables: broccoli, cauliflower, asparagus and the tomatoes. Season with a pinch of salt.
Stir carefully and let it cook for another 5 minutes.

The benefits of turmeric (curcuma)

Turmeric (also known as poor man's saffron) is part of the ginger plant family. It not only adds colour to your dishes, but always gives them a distinctive, mild, hot aromatic flavour. It is, for example, the main ingredient of curry. The multiple health benefits of turmeric have long been known in Asia. It contains the anti-cancer agent curcumine, and no other ingredient in the kitchen is as protective against cancer. To make sure that your body can absorb it as effectively as possible it is very important that you first dissolve the turmeric in oil and then add black pepper – this makes a spectacular difference to how much curcumine you can metabolize. Turmeric is easy to find.