Indian vegetable curry
TM31 TM5 TM6

Indian vegetable curry

Ingredients

  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp cardamom seeds
  • ½ tsp mustard seeds
  • 100 g onions, cut in halves
  • 2 garlic cloves
  • 15 g fresh ginger, cut in thin slices
  • 1 fresh red chilli, small, deseeded, cut in pieces
  • 20 g olive oil
  • 1 tsp ground turmeric
  • 400 g coconut milk
  • 100 g water
  • 1 vegetable stock cube (for 0.5 l)
  • 2 tsp salt
  • 600 g waxy potatoes, peeled, cut in pieces (2-3 cm)
  • 150 g carrots, cut in slices (1 cm)
  • 150 g cauliflower, cut in florets
  • 150 g courgettes, cut in slices (1 cm)
  • 100 g frozen green peas
  • 2 sprigs fresh coriander, leaves only

Nutrition
per 1 portion
Calories
1642 kJ / 395 kcal
Protein
9 g
Carbohydrates
36 g
Fat
23 g

Like what you see? This recipe and more than 3,000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all