Main courses · Vegetarian
Indian vegetable curry
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Medium
- coriander seeds
- 0.5 tsp
- cumin seeds
- 0.5 tsp
- cardamom seeds
- 0.5 tsp
- mustard seeds
- 0.5 tsp
- onions
- 100 g
- garlic
- 2 cloves
- fresh ginger
- 15 g
- fresh red chilli
- 1
- olive oil
- 20 g
- ground turmeric
- 1 tsp
- coconut milk
- 400 g
- water
- 100 g
- vegetable stock cube
- 1
- salt
- 2 tsp
- waxy potatoes
- 600 g
- carrots
- 150 g
- cauliflower
- 150 g
- courgettes
- 150 g
- frozen green peas
- 100 g
- fresh coriander
- 2 sprigs
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,231.6 mg
- Protein
- 9 g
- Energy
- 1,652.7 kJ
- Calories
- 395 kcal
- Fat
- 23 g
- Fibre
- 8.3 g
- Saturated fat
- 14.7 g
- Carbohydrates
- 36 g