Indian Vegetable Curry

4.6 81 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...

Lentil Moussaka

2u. 20min

Pumpkin Curry

45min

Miso Glazed Eggplant with Cucumber Salad

45min

Baked Falafel with Jalapeño Tahini Sauce

50min

One-Pot Barley and Vegetables

1u. 10min

Butternut Squash Coconut Curry

40min

Vegetarian Chili

50min

Cauliflower and Date Tagine

55min

Curried Cauliflower and Chickpea Salad

40min

Stuffed Peppers with Herbed Quinoa

50min

Eggplant, Spinach & Lentil Curry

25min

Chana Masala

45min