
Devices & Accessories
Indian Vegetable Curry
Prep. 20min
Total 50min
4 portions
Ingredients
-
coriander seeds½ tsp
-
cumin seeds½ tsp
-
cardamom seeds½ tsp
-
mustard seeds½ tsp
-
yellow onions halved3 ½ oz
-
garlic cloves2
-
fresh ginger thinly sliced½ oz
-
fresh red chili small, deseeded, cut into pieces1
-
olive oil1 oz
-
ground turmeric1 tsp
-
canned coconut milk14 oz
-
water3 ½ oz
-
homemade vegetable stock paste1 heaping tsp
-
salt to taste2 - 3 tsp
-
waxy potatoes peeled, cut into pieces (¾ in.-1¼ in.)22 oz
-
carrots sliced (½ in.)6 oz
-
cauliflower cut into florets6 oz
-
zucchini sliced (½ in.)6 oz
-
frozen peas3 ½ oz
-
fresh cilantro leaves only2 sprigs
Nutrition per 1 portion
Calories
462.4 kcal /
1934.6 kJ
Protein
9.7 g
Fat
21.9 g
Carbohydrates
49.5 g
Fiber
8.7 g
Saturated fat
14.9 g
Sodium
1527.7 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Eggplant, Spinach & Lentil Curry
25min
Smoky Black Bean Soup
35min
Pumpkin Curry
45min
Lentil Mushroom Stroganoff
55min
Vegetarian Chili
50min
Cauliflower and Date Tagine
55min
Butternut Squash Coconut Curry
40min
Chana Masala
45min
Tofu Stew
30min
Lentil Moussaka
2 h 20min
Chickpea and Lentil Soup with Dukkah
1 h 5min
Carrot Ginger Soup
20min