
Devices & Accessories
Vegetable Curry with Rice
Prep. 20min
Total 50min
4 portions
Ingredients
Rice
-
water1300 g
-
olive oil25 g
-
fine sea salt1 ½ tsp
-
white long grain rice300 g
Curry
-
coriander seeds½ tsp
-
cumin seeds½ tsp
-
cardamom seeds½ tsp
-
mustard seeds½ tsp
-
garlic cloves2
-
fresh red chilli deseeded, cut in pieces1
-
onions quartered100 g
-
fresh root ginger peeled, cut in round slices (2 mm)15 g
-
olive oil20 g
-
tinned coconut milk400 g
-
water100 g
-
ground turmeric1 tsp
-
vegetable stock cube (for 0.5 l) crumbled1
-
fine sea salt to taste1 - 2 tsp
-
waxy potatoes (e.g. Charlotte), peeled, cut in pieces (2-3 cm)600 g
-
carrots sliced (1 cm)150 g
-
cauliflower cut in florets150 g
-
courgette sliced (1 cm)150 g
-
frozen peas100 g
-
fresh coriander leaves only2 sprigs
Nutrition per 1 portion
Calories
538 kcal /
2252 kJ
Protein
13 g
Fat
8 g
Carbohydrates
97 g
Fiber
10 g
Saturated fat
1 g
Sodium
1689 mg
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8 Recipes
UK and Ireland
UK and Ireland
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