Indian Vegetable Curry

4.6 84 évaluations

Prép. 20min

Total 50min

4 portions

Ingrédients

coriander seeds
½ tsp
cumin seeds
½ tsp
cardamom seeds
½ tsp
mustard seeds
½ tsp
yellow onions halved
3 ½ oz
garlic cloves
2
fresh ginger thinly sliced
½ oz
fresh red chili small, deseeded, cut into pieces
1
olive oil
1 oz
ground turmeric
1 tsp
canned coconut milk
14 oz
water
3 ½ oz
homemade vegetable stock paste
1 heaping tsp
1 vegetable stock cube
salt to taste
2 - 3 tsp
waxy potatoes peeled, cut into pieces (¾ in.-1¼ in.)
22 oz
carrots sliced (½ in.)
6 oz
cauliflower cut into florets
6 oz
zucchini sliced (½ in.)
6 oz
frozen peas
3 ½ oz
fresh cilantro leaves only
2 sprigs

Niveau

moyen

Infos nut. par 1 portion

Sodium 1527.7 mg

Protides 9.7 g

Calories 1934.6 kJ / 462.4 kcal

Lipides 21.9 g

Fibre 8.7 g

Graisses saturées 14.9 g

Glucides 49.5 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 177 Recettes
Canada

The Basic Cookbook 176 Recettes
États-Unis

Your Cookidoo® 2025 - Green Alchemist 10 Recettes
États-Unis

Vous pourriez aussi aimer...

Tout montrer

Broccoli Pizza Crust with Cheese

1h

Southwest Quinoa

40min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Tomato and Feta Pasta

50min

Pizza Waffles

1h 15min

Chili Oil Noodles

30min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30min

Indian vegetable curry

50min

Risotto with Broccolini

35min

Baked Falafel with Jalapeño Tahini Sauce

50min

Lentil moussaka

2h 20min

Tout montrer