Indian vegetable curry

Name: Indian vegetable curry
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: ½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp cardamom seeds; ½ tsp mustard seeds; 100 g onions; 2 garlic cloves; 15 g fresh root ginger; 1 fresh red chilli; 20 g olive oil; 1 tsp ground turmeric; 400 g coconut milk; 100 g water; 1 heaped tsp vegetable stock paste, homemade; 2 tsp salt; 600 g waxy potatoes; 150 g carrots; 150 g cauliflower; 150 g courgettes; 100 g frozen green peas; 2 sprigs fresh coriander

4.4 (54 évaluations )

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Niveau moyen

Temps de préparation 15min

Temps total 50min

Nombre de portions 4 portions

Ingrédients

½ tsp coriander seeds
½ tsp cumin seeds
½ tsp cardamom seeds
½ tsp mustard seeds
100 g onions, cut in halves
2 garlic cloves
15 g fresh root ginger, cut in round slices (2 mm)
1 fresh red chilli, small, deseeded, cut in pieces
20 g olive oil
1 tsp ground turmeric
400 g coconut milk
100 g water
1 heaped tsp vegetable stock paste, homemade
ou 1 vegetable stock cube (for 0.5 l)
2 tsp salt
600 g waxy potatoes, peeled, cut in pieces (2-3 cm)
150 g carrots, cut in slices (1 cm)
150 g cauliflower, cut in florets
150 g courgettes, cut in slices (1 cm)
100 g frozen green peas
2 sprigs fresh coriander, leaves only

Infos nut.: par 1 portion
Calories: 1642 kJ / 395 kcal
Protides: 9 g
Glucides: 36 g
Lipides: 23 g
Fibre: 6.8 g