US
Punjabi Kadhi
Prep and cooking time: 1hr
Complex carb portions, per serving: 0.5
Freezable
Ingredients
Serves: 4
5 cloves of garlic
1 green chilli
2cm fresh ginger
600g plain natural or Greek yoghurt
50g gram flour
1 tbsp extra virgin olive oil
1 tsp cumin seeds
2 curry leaves (optional)
½ small onion, diced
1L water
½ tsp ground turmeric
½ tsp ground garam masala
½ bunch fresh coriander, roughly chopped (extra for garnish, optional)
150g spinach
200g green beans, halved
Method
Place the garlic, chilli, and ginger into a blender. Add the yoghurt and gram flour, and blitz until smooth.
Heat a large saucepan over medium heat and add the oil. Add the cumin seeds and curry leaves (if using), and stir until fragrant.
Add the onions, and stir until soft or translucent.
Add the yoghurt mixture and water, and stir to combine the ingredients well. Add the turmeric and season with salt.
Bring the mixture to a boil, then lower the heat and simmer for 20-30mins, until thickened.
Add the garam masala, coriander, spinach, and green beans and simmer for another 5-10mins.
Serve with a garnish of coriander.
Second Nature special tip
Punjabi Kadhi is a traditional yoghurt and vegetable soup. We recommend serving this with wholemeal roti or sweet corn fritters.