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Indian Vegetable Curry

Indian Vegetable Curry
4.3 71 évaluations
Prép. 15min
Total 50min
4 portions
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Ingrédients

  • 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

Niveau

moyen

Infos nut. par 1 portion

Protides 9 g
Calories 1642 kJ / 395 kcal
Lipides 23 g
Fibre 6.8 g
Glucides 36 g

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Également présenté dans

The Basic Cookbook 2018 174 Recettes
Royaume-Uni et Irlande

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