Indian Vegetable Curry

Indian Vegetable Curry

4.3 77 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

coriander seeds
½ tsp
cumin seeds
½ tsp
cardamom seeds
½ tsp
mustard seeds
½ tsp
onions cut in halves
100 g
garlic cloves
2
fresh root ginger cut in round slices (2 mm)
15 g
fresh red chilli small, deseeded, cut in pieces
1
olive oil
20 g
ground turmeric
1 tsp
coconut milk
400 g
water
100 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l)
salt
2 tsp
waxy potatoes peeled, cut in pieces (2-3 cm)
600 g
carrots cut in slices (1 cm)
150 g
cauliflower cut in florets
150 g
courgettes cut in slices (1 cm)
150 g
frozen green peas
100 g
fresh coriander leaves
2 sprigs

Difficulty

medium

Nutrition per 1 portion

Protein 9 g

Calories 1642 kJ / 395 kcal

Fat 23 g

Fibre 6.8 g

Carbohydrates 36 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

The Basic Cookbook 2018 174 Recipes
UK and Ireland

You might also like...

Chickpea and Tomato Rogan Josh

25min.

Chick Pea Curry

35min.

Aubergine, Spinach & Lentil Curry

25min.

Cape Malay Vegetable Curry

35min.

Vegetarian Chilli

1hod. 5min.

Potato Curry

12hod. 50min.

Vegetable Stroganoff

30min.

Moroccan Quorn with Bulgar Wheat

40min.

Masala Kaddu (Pumpkin Curry)

40min.

Indian vegetable curry

50min.

Potato Curry (Ala Hodi)

40min.

Sweet Potato Curry

30min.