Main courses · Vegetarian
Indian Vegetable Curry
Use other vegetables such as broccoli, green beans, peppers or squash.
TM5TM6TM7
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
- Rating
- Well rated
- coriander seeds
- 0.5 tsp
- cumin seeds
- 0.5 tsp
- cardamom seeds
- 0.5 tsp
- mustard seeds
- 0.5 tsp
- yellow onions
- 3.5 oz
- garlic
- 2 cloves
- fresh ginger
- 0.5 oz
- fresh red chili
- 1
- olive oil
- 1 oz
- ground turmeric
- 1 tsp
- canned coconut milk
- 14 oz
- water
- 3.5 oz
- homemade vegetable stock paste
- 1 heaped tsp
- salt
- 2–3 tsp
- waxy potatoes
- 1.4 lb
- carrots
- 6 oz
- cauliflower
- 6 oz
- zucchini
- 6 oz
- frozen peas
- 3.5 oz
- fresh cilantro
- 2 sprigs
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 9.7 g
- Energy
- 1,934.7 kJ
- Calories
- 462.4 kcal
- Fat
- 21.9 g
- Fibre
- 8.7 g
- Carbohydrates
- 49.5 g
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