Indian Vegetable Curry

4.6 72 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

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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

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