Indian Vegetable Curry

Indian Vegetable Curry

No ratings

Prep. 15min

Total 50min

2 portions

Ingredients

coriander seeds
¼ tsp
cumin seeds
¼ tsp
cardamom seeds
¼ tsp
mustard seeds
¼ tsp
onions cut in halves
50 g
garlic clove
1
fresh root ginger cut in round slices (2 mm)
10 g
fresh red chilli small, deseeded, cut in pieces
½
olive oil
10 g
ground turmeric
½ tsp
coconut milk
200 g
water
50 g
vegetable stock paste, homemade
½ tsp
½ tsp vegetable stock cube (for 0.5 l)
salt
1 tsp
waxy potatoes peeled, cut in pieces (2-3 cm)
300 g
carrots cut in slices (1 cm)
75 g
cauliflower cut in florets
75 g
courgettes cut in slices (1 cm)
75 g
frozen green peas
50 g
fresh coriander leaves
1 sprig

Difficulty

medium

Nutrition per 1 portion

Sodium 1235.1 mg

Protein 9.3 g

Calories 1820.4 kJ / 435.1 kcal

Fat 19.8 g

Fiber 7.9 g

Saturated fat 14.8 g

Carbohydrates 47.4 g

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Also featured in

The Basic Cookbook 2018 174 Recipes
UK and Ireland

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