Vegetable Curry with Yogurt and Turmeric Recipe

Cut the cauliflower, broccoli, and asparagus into large pieces. Cook them until they are still crunchy in lightly salted water.

In another saucepan, pour a little olive oil and heat it over moderate heat. Add finely chopped garlic, turmeric, and a good pinch of black pepper. Let it sweat over low heat for a minute. Add the young raw spinach and mix well.

To finish, as soon as the spinach has wilted, add the yogurt and the rest of the vegetables: broccoli, cauliflower, asparagus, and tomatoes. Add a pinch of salt. Mix gently and let cook for about 5 more minutes.