Vegetarian Curry

Vegetarian Curry

5.0 1 rating

Prep. 5 min

Total 40 min

6 portions

Ingredients

coriander seeds
1 tsp
cumin seeds
1 tsp
garlic cloves
5
galangal sliced
30 g
onions cut in quarters
80 g
shallots
30 g
fresh lemongrass
2 stalks
fresh red chillies
6
bird's eye chilli
6
cooking oil
70 g
water
30 g
curry leaves
2 sprigs
kaffir lime leaves deveined
4
star anise
2
cardamom pods
4
cinnamon stick
1
eggplant cut in 4 cm length wedges
250 g
long beans cut in 4 cm length
250 g
turmeric powder
1 tsp
vegetable broth
1000 g
1000 g water
carrots cut in 4 cm length
150 g
fried tofu cut in halves
50 g
tomato cut in wedges
1
coconut milk
200 g
Chinese five spice powder
1 tsp
vegetable stock powder
1 tsp
lemon juice
1 tbsp
salt adjust to taste
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 454.6 mg

Protein 10 g

Calories 1367 kJ / 326.7 kcal

Fat 20.1 g

Fibre 5.1 g

Saturated Fat 6.4 g

Carbohydrates 28.7 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®. No strings attached.

Sign up for free More information

Also featured in

Our Kitchens are a Window to the World 40 Recipes
International

You might also like...

Miso glazed eggplant (Nasu dengaku)

30 min

Beef Rendang

1 h 30 min

Turmeric chicken bone broth

6 h 10 min

Couscous with Lamb and Vegetables

50 min

Pad Thai

45 min

Pea Soup, Lemon Salmon, Broccoli and Potatoes

No ratings

Cauliflower dhal with soft steamed eggs (Diabetes)

35 min

Banana Ice Cream (Nice Cream)

5 min

Chicken Satay with Peanut Sauce

4 h 30 min

Dried Scallop Fish Slice Congee

30 min

Pea, Cherry Tomato and Feta Hummus Wraps

10 min

Curry Fish Head

No ratings