Vegetarian Curry

Vegetarian Curry

3.7 3 ratings

Prep. 5min

Total 40min

6 portions

Ingredients

coriander seeds
1 tsp
cumin seeds
1 tsp
garlic cloves
5
galangal sliced
30 g
onions cut in quarters
80 g
shallots
30 g
fresh lemongrass
2 stalks
fresh red chillies
6
bird's eye chilli
6
cooking oil
70 g
water
30 g
curry leaves
2 sprigs
kaffir lime leaves deveined
4
star anise
2
cardamom pods
4
cinnamon stick
1
eggplant cut in 4 cm length wedges
250 g
long beans cut in 4 cm length
250 g
turmeric powder
1 tsp
vegetable broth
1000 g
1000 g water
carrots cut in 4 cm length
150 g
fried tofu cut in halves
50 g
tomato cut in wedges
1
coconut milk
200 g
Chinese five spice powder
1 tsp
vegetable stock powder
1 tsp
lemon juice
1 tbsp
salt adjust to taste
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 454.6 mg

Protein 10 g

Calories 1367 kJ / 326.7 kcal

Fat 20.1 g

Fiber 5.1 g

Saturated fat 6.4 g

Carbohydrates 28.7 g

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