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Indian vegetable curry
TM6 TM5 TM31

Indian vegetable curry
4.3 (57 avaliações )
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Ingredientes

  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp cardamom seeds
  • ½ tsp mustard seeds
  • 100 g onions, cut in halves
  • 2 garlic cloves
  • 15 g fresh root ginger, cut in round slices (2 mm)
  • 1 fresh red chilli, small, deseeded, cut in pieces
  • 20 g olive oil
  • 1 tsp ground turmeric
  • 400 g coconut milk
  • 100 g water
  • 1 heaped tsp vegetable stock paste, homemade
    ou 1 vegetable stock cube (for 0.5 l)
  • 2 tsp salt
  • 600 g waxy potatoes, peeled, cut in pieces (2-3 cm)
  • 150 g carrots, cut in slices (1 cm)
  • 150 g cauliflower, cut in florets
  • 150 g courgettes, cut in slices (1 cm)
  • 100 g frozen green peas
  • 2 sprigs fresh coriander, leaves only
Nutrição
por 1 portion
Energia
1642 kJ / 395 kcal
Proteína
9 g
Hidratos de carbono
36 g
Gordura
23 g
Fibra
6.8 g

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