![Indian Vegetable Curry Indian Vegetable Curry](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/A2FF212E-0AF3-4355-87FE-D79DB0645C4E/Derivates/A624ECAB-386E-4ADB-ACE5-CD54F9901D5D.jpg)
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
- 3 ½ oz yellow onions, halved
- 2 garlic cloves
- ½ oz fresh ginger, thinly sliced
- 1 fresh red chili, small, deseeded, cut into pieces
- 1 oz olive oil
- 1 tsp ground turmeric
- 14 oz canned coconut milk
- 3 ½ oz water
-
1
heaping tsp homemade vegetable stock paste
or 1 vegetable stock cube - 2 - 3 tsp salt, to taste
- 22 oz waxy potatoes, peeled, cut into pieces (¾ in.-1¼ in.)
- 6 oz carrots, sliced (½ in.)
- 6 oz cauliflower, cut into florets
- 6 oz zucchini, sliced (½ in.)
- 3 ½ oz frozen peas
- 2 sprigs fresh cilantro, leaves only
- Nutrition
- per 1 portion
- Calories
- 1934.6 kJ / 462.4 kcal
- Protein
- 9.7 g
- Carbohydrates
- 49.5 g
- Fat
- 21.9 g
- Saturated Fat
- 14.9 g
- Fibre
- 8.7 g
- Sodium
- 1527.7 mg
Alternative recipes
Show allVegetarian Chili
50 min
Curried Lentils
5h 15min
Lemony Broccoli and Chickpea Pitas
45 min
Wild Rice Salad with Miso Vinaigrette
1h 15 min.
Lemon Pasta
35min
Tofu stew
30 min
Tomato and Feta Pasta
50 min
Butternut and Cashew Curry with Black Rice
1h 15 min.
Chickpea Patties with Lemon Kale Salad
55 min
Baked Falafel with Jalapeño Tahini Sauce
50 min
Savory Three Cheese Tart
1h 50 min
Lemony Apple Cider Vinaigrette
5 Min