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Vegetarian Curry

Vegetarian Curry
5.0 1 rating
Prep. 5 min
Total 40 min
6 portions
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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

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