Indian vegetable curry
TM6 TM5 TM31

Indian vegetable curry

4.2 ( 110 ratings )

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)
    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

Nutrition
per 1 portion
Calories
395 kcal / 1642 kJ
Protein
9 g
Fat
23 g
Carbohydrates
36 g
Fibre
8.3 g
Saturated Fat
14.7 g
Sodium
1231.6 mg

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