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Indian Vegetable Curry
4.6 86 ratings
Prep. 20 min
Total 50 min
4 portions
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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

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