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Indian Vegetable Curry
TM6 TM5

Indian Vegetable Curry
4.6 (58 avaliações )
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Ingredientes

  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp cardamom seeds
  • ½ tsp mustard seeds
  • 3 ½ oz yellow onions, halved
  • 2 garlic cloves
  • ½ oz fresh ginger, thinly sliced
  • 1 fresh red chili, small, deseeded, cut into pieces
  • 1 oz olive oil
  • 1 tsp ground turmeric
  • 14 oz canned coconut milk
  • 3 ½ oz water
  • 1 heaping tsp homemade vegetable stock paste
    ou 1 vegetable stock cube
  • 2 - 3 tsp salt, to taste
  • 22 oz waxy potatoes, peeled, cut into pieces (¾ in.-1¼ in.)
  • 6 oz carrots, sliced (½ in.)
  • 6 oz cauliflower, cut into florets
  • 6 oz zucchini, sliced (½ in.)
  • 3 ½ oz frozen peas
  • 2 sprigs fresh cilantro, leaves only
Nutrição
por 1 portion
Energia
1934.6 kJ / 462.4 kcal
Proteína
9.7 g
Hidratos de carbono
49.5 g
Gordura
21.9 g
Gordura saturada
14.9 g
Fibra
8.7 g
Sódio
1527.7 mg

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