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Indian Vegetable Curry

Indian Vegetable Curry
No ratings
Prep. 15 min
Total 50 min
2 portions
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Ingredients

  • coriander seeds
    ¼ tsp
  • cumin seeds
    ¼ tsp
  • cardamom seeds
    ¼ tsp
  • mustard seeds
    ¼ tsp
  • onions cut in halves
    50 g
  • garlic clove
    1
  • fresh root ginger cut in round slices (2 mm)
    10 g
  • fresh red chilli small, deseeded, cut in pieces
    ½
  • olive oil
    10 g
  • ground turmeric
    ½ tsp
  • coconut milk
    200 g
  • water
    50 g
  • vegetable stock paste, homemade
    ½ tsp
    ½ tsp vegetable stock cube (for 0.5 l)
  • salt
    1 tsp
  • waxy potatoes peeled, cut in pieces (2-3 cm)
    300 g
  • carrots cut in slices (1 cm)
    75 g
  • cauliflower cut in florets
    75 g
  • courgettes cut in slices (1 cm)
    75 g
  • frozen green peas
    50 g
  • fresh coriander leaves
    1 sprig

Difficulty

medium

Nutrition per 1 portion

Sodium 1235.1 mg
Protein 9.3 g
Calories 1820.4 kJ / 435.1 kcal
Fat 19.8 g
Fibre 7.9 g
Saturated Fat 14.8 g
Carbohydrates 47.4 g

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Also featured in

The Basic Cookbook 2018 174 Recipes
UK and Ireland

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