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Indian vegetable curry
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- 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
vegetable stock cube (for 0.5 l)
or 1 heaped tsp vegetable stock paste, homemade
- 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
- per 1 portion
- 1642 kJ / 395 kcal
- 9 g
- 36 g
- 23 g
- 6.8 g
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