Indian Vegetable Curry

Indian Vegetable Curry

4.3 82 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Protein 9 g

Calories 1642 kJ / 395 kcal

Fat 23 g

Fibre 6.8 g

Carbohydrates 36 g

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Also featured in

The Basic Cookbook 2018 174 Recipes
UK and Ireland

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