Preparation

Chop one onion and cut the other into slices.
In a non-stick frying pan, bring a tablespoon of ghee to the heat and add the grated coconut to sauté for 3 minutes, together with the charcoal and cinnamon stick.
Remove cloves and cinnamon and set aside.
Place the coconut in the crushing cup together with the curry powder and sliced ​​onion.
Add 1/2 glass of water and grind to a paste.
In a saucepan, heat the remaining fat and add the chopped onion that is left to brown.
Add the crushed tomato, coconut paste and spices previously prepared, as well as cloves and cinnamon stick. Cook for 15 minutes and water with 3 cups of water.
Then, insert the vegetables and cook with the pan uncovered over a low heat.
Add the yogurt to the sauce, without boiling, and drizzle with lemon or lime juice.

Ingredients

  • 2 onions
  • 4 tablespoons of oil or ghee
  • 1 cup of grated coconut
  • 4 cloves
  • 1 large cinnamon stick
  • 4 teaspoons of curry and spicy powder
  • 200g of ripe tomato already cleaned from skins and seeds
  • 1 small cauliflower
  • 200g of potatoes or sweet potatoes
  • 500g of Macedonian vegetables
  • 3 tablespoons of plain yogurt
  • 1 tablespoon of lemon or lime juice.