Indian vegetable curry

Indian vegetable curry

4.2 123 评分

准备工作 20 分钟

总数 50 分钟

4 portions

食材

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

难易度

中级

营养价值每 1 portion

钠 1231.6 mg

蛋白质 9 g

热量 1642 kJ / 395 kcal

脂肪 23 g

纤维 8.3 g

饱和脂肪 14.7 g

碳水化合物 36 g

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还收录在

The Basic Cookbook 174 道食谱
瑞士

The Basic Cookbook 133 道食谱
国际

The Basic Cookbook 133 道食谱
国际

The Basic Cookbook 131 道食谱
加拿大

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