Indian Vegetable Curry

4.6 83 ratings

Prep. 20 min

Total 50 min

4 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1527.7 mg

Protein 9.7 g

Calories 1934.6 kJ / 462.4 kcal

Fat 21.9 g

Fibre 8.7 g

Saturated Fat 14.9 g

Carbohydrates 49.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

The basic cookbook 177 Recipes
Canada

The Basic Cookbook 176 Recipes
United States

Your Cookidoo® 2025 - Green Alchemist 10 Recipes
United States

You might also like...

Butternut Squash Coconut Curry

40 min

Ginger Cabbage Slaw

15 min

Southern Coleslaw

15 min

Green Bean Gremolata

25 min

Watermelon Salad with Creamy Balsamic Dressing and Candied Nuts

25 min

Chunky Vegetable Barley Soup

1 h

Slow Cooked Chili con Carne

7 h

Split Pea Soup

2 h 10 min

Vegetable Stew

1 h 15 min

Fennel and Sausage with Rigatoni Pasta

40 min

Fragrant Chicken Curry Second Bowl

1 h

Quick and Spicy Black Beans

20 min