Indian vegetable curry

Indian vegetable curry

4.2 130 évaluations

Prép. 20min

Total 50min

4 portions

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 ginger cut in thin slices
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 cube (for 0.5 l)
1
1 heaped tsp vegetable stock paste, homemade
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 only
2 sprigs

Niveau

moyen

Infos nut. par 1 portion

Sodium 1231.6 mg

Protides 9 g

Calories 1642 kJ / 395 kcal

Lipides 23 g

Fibre 8.3 g

Graisses saturées 14.7 g

Glucides 36 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

The Basic Cookbook 174 Recettes
Suisse

The Basic Cookbook 131 Recettes
Canada

The Basic Cookbook 133 Recettes
International

The Basic Cookbook 133 Recettes
International

Vous pourriez aussi aimer...

Tout montrer

Ancho chilli bean bowl

1h

Sweet potato and grain salad

1h 30min

Vegetable and Chickpea Tagine

50min

Melanzane parmigiana

2h 5min

Pasta with Spring Greens and Parmesan Bread Crumbs

45min

Sweet Potato Curry with Broccoli

30min

Dosa (Indian Rice and Lentil Crepes)

16h

Harissa eggplant, tomato and halloumi

50min

Lemon Pasta

35min

Warm broccoli salad with rocket pesto

30min

Roasted Vegetables, Farro and Lemon Feta Dressing (Ben) Metric

55min

BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw

40min

Tout montrer