Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- 1642 kJ / 395 kcal
- Protein
- 9 g
- Carbohydrates
- 36 g
- Fat
- 23 g
- Saturated Fat
- 14.7 g
- Fibre
- 8.3 g
- Sodium
- 1231.6 mg
Alternative recipes
Show allCashew Cheese Pasta with Broccoli
40 min
Stir fried broccoli with carrot
15 min
Sweet and Sour Tofu with Un-fried Rice
2h 5min
Chickpea and Tomato Rogan Josh
25 min
Sweet Potato and Zucchini Frittata
45 Min
Vegan Mushroom Masala with Chilli and Turmeric
25 min
No-waste veggie bolognese (TM6)
3h
Coconut and Spinach Dahl
50 min
Quinoa Salad
35 min
Mexican stack
45 Min
Indian Vegetable Curry
50 min
Pasta with Spring Greens and Parmesan Bread Crumbs
45 Min