Indian Vegetable Curry

4.5 73 rating

Prep. 20 min

Total 50 min

4 portions

Ingredients

coriander seeds
½ tsp
cumin seeds
½ tsp
cardamom seeds
½ tsp
mustard seeds
½ tsp
yellow onions halved
3 ½ oz
garlic cloves
2
fresh ginger thinly sliced
½ oz
fresh red chili small, deseeded, cut into pieces
1
olive oil
1 oz
ground turmeric
1 tsp
canned coconut milk
14 oz
water
3 ½ oz
homemade vegetable stock paste
1 heaping tsp
1 vegetable stock cube
salt to taste
2 - 3 tsp
waxy potatoes peeled, cut into pieces (¾ in.-1¼ in.)
22 oz
carrots sliced (½ in.)
6 oz
cauliflower cut into florets
6 oz
zucchini sliced (½ in.)
6 oz
frozen peas
3 ½ oz
fresh cilantro leaves only
2 sprigs

Difficulty

medium

Nutrition per 1 portion

Sodium 1527.7 mg

Protein 9.7 g

Calories 1934.6 kJ / 462.4 kcal

Fat 21.9 g

Fibre 8.7 g

Saturated Fat 14.9 g

Carbohydrates 49.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

The basic cookbook 177 Recipes
Canada

The Basic Cookbook 176 Recipes
United States

Your Cookidoo® 2025 - Green Alchemist 10 Recipes
United States

You might also like...

Lentil Moussaka

Lentil Moussaka

2 h 20 min

Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry

25 min

Tofu Stew

Tofu Stew

30 min

Cauliflower and Date Tagine

Cauliflower and Date Tagine

55 min

One-Pot Barley and Vegetables

One-Pot Barley and Vegetables

1 h 10 min

Mild Thai Green Curry

Mild Thai Green Curry

50 min

Thai Curry Noodles

Thai Curry Noodles

25 min

Butternut Squash Coconut Curry

Butternut Squash Coconut Curry

40 min

Pumpkin Curry

Pumpkin Curry

45 min

Baked Falafel with Jalapeño Tahini Sauce

Baked Falafel with Jalapeño Tahini Sauce

50 min

Risotto with Spinach and Peas

Risotto with Spinach and Peas

30 min

Vegetarian Chili

Vegetarian Chili

50 min