设备与配件
Indian Vegetable Curry
准备工作 20 分钟
总数 50 分钟
4 portions
食材
-
coriander seeds½ tsp
-
cumin seeds½ tsp
-
cardamom seeds½ tsp
-
mustard seeds½ tsp
-
yellow onions halved3 ½ oz
-
garlic cloves2
-
fresh ginger thinly sliced½ oz
-
fresh red chili small, deseeded, cut into pieces1
-
olive oil1 oz
-
ground turmeric1 tsp
-
canned coconut milk14 oz
-
water3 ½ oz
-
1 vegetable stock cubehomemade vegetable stock paste1 heaping tsp
-
salt to taste2 - 3 tsp
-
waxy potatoes peeled, cut into pieces (¾ in.-1¼ in.)22 oz
-
carrots sliced (½ in.)6 oz
-
cauliflower cut into florets6 oz
-
zucchini sliced (½ in.)6 oz
-
frozen peas3 ½ oz
-
fresh cilantro leaves only2 sprigs
难易度
中级
营养价值 每 1 portion
钠
1527.7 mg
蛋白质
9.7 g
热量
1934.6 kJ /
462.4 kcal
脂肪
21.9 g
纤维
8.7 g
饱和脂肪
14.9 g
碳水化合物
49.5 g
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