Indian Vegetable Curry

4.6 83 évaluations

Préparation 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...

Ginger Cabbage Slaw

15min

Southern Coleslaw

15min

Watermelon Salad with Creamy Balsamic Dressing and Candied Nuts

25min

Chunky Vegetable Barley Soup

1h

Buckwheat Blini with Smoked Salmon (Bill Yosses)

2h

Vegetable Stew

1h 15min

Fennel and Sausage with Rigatoni Pasta

40min

Beef and Beer Pie

1h 40min

Vegetarian Lasagna

2h 30min

White Bean and Feta Dip

5min

Quick and Spicy Black Beans

20min

Butternut Squash Coconut Curry

40min