Indian Vegetable Curry

4.6 81 ratings

Prep. 20 min

Total 50 min

4 portions

Ingredients

coriander seeds
½ tsp
cumin seeds
½ tsp
cardamom seeds
½ tsp
mustard seeds
½ tsp
yellow onions halved
3 ½ oz
garlic cloves
2
fresh ginger thinly sliced
½ oz
fresh red chili small, deseeded, cut into pieces
1
olive oil
1 oz
ground turmeric
1 tsp
canned coconut milk
14 oz
water
3 ½ oz
homemade vegetable stock paste
1 heaping tsp
1 vegetable stock cube
salt to taste
2 - 3 tsp
waxy potatoes peeled, cut into pieces (¾ in.-1¼ in.)
22 oz
carrots sliced (½ in.)
6 oz
cauliflower cut into florets
6 oz
zucchini sliced (½ in.)
6 oz
frozen peas
3 ½ oz
fresh cilantro leaves only
2 sprigs

Difficulty

medium

Nutrition per 1 portion

Sodium 1527.7 mg

Protein 9.7 g

Calories 1934.6 kJ / 462.4 kcal

Fat 21.9 g

Fibre 8.7 g

Saturated Fat 14.9 g

Carbohydrates 49.5 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 177 Recipes
Canada

The Basic Cookbook 176 Recipes
United States

Your Cookidoo® 2025 - Green Alchemist 10 Recipes
United States

You might also like...

Show all

Root Vegetable Gratin

1小时 25 分钟

Lemony Apple Cider Vinaigrette

5 分钟

Miso Mushroom Toast with Tahini Yogurt

45 分钟

Dosa (Indian Rice and Lentil Crepes)

16小时

Spicy Udon Noodles with Tempeh (Matthew Kenney)

5小时 40 分钟

Avocado Tikka (Matthew Kenney)

6小时 5 分钟

Southwest Quinoa

40 分钟

Low Carb Stuffed Acorn Squash

1小时 20 分钟

Pizza with Cashew Mozzarella (Matthew Kenney)

12小时 50 分钟

Kale Caesar Salad with Parmesan Bread Crumbs

25 分钟

Green Shakshuka

40 分钟

Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

15小时 35 分钟

Show all