Indian Vegetable Curry

Indian Vegetable Curry

4.6 60 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

Nutrition per 1 portion

Calories 462.4 kcal / 1934.6 kJ

Protein 9.7 g

Fat 21.9 g

Carbohydrates 49.5 g

Fibre 8.7 g

Saturated Fat 14.9 g

Sodium 1527.7 mg

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