Carrot & courgette kadhi


Kadhi is a yoghurt dish which is like a spicy, sour soup. Normally made without veg but I thought of adding carrot and courgette to give it more of a natural sweetness and added flavour. That… and my little ones have a cold right now so I thought it was a good opportunity to introduce more ginger into their diet to unblock their little noses.

The delightful orange and green of the carrot and courgette work not only visually against the vibrancy of the turmeric based soup but tastes gorgeous too. So ginger ~ check! Extra vitamin c ~ check! And hidden veggies ~ check!

All in all a great dish to satisfy the job at hand plus it being such a traditional Indian dish so very comforting at this time of year x


1 large carrot peeled and grated
1 medium courgette grated
2 tbsp chickpea/besan flour
400ml natural yoghurt
700ml water
2 tbsp kadhi masala
2 tsp grated ginger
1½ tsp salt
2 tsp cumin and coriander powder
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 tbsp oil


• Prepare the yoghurt by stirring in the water and chickpea flour. Give it a good whisk until all is combined


• Heat the oil, throw in the asafoetida mustard and cumin seeds on a medium flame. Wait for the seeds to pop and sauté the carrot,courgette and ginger. Once soft and reduced a little gently pour in the yoghurt liquid mix



• Season with the salt and all spices and keep stirring! On a low to medium flame. This is the key! Keep going until the kadhi slowly starts to come to the boil, as soon as you see it rising into a boil still stirring then lower the flame and simmer for 5-10 minutes

• Serve with some rice or parathas of your choice