Indian Vegetable Curry

4.6 72 评分

准备工作 20 分钟

总数 50 分钟

4 portions

食材

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

难易度

中级

营养价值每 1 portion

钠 1527.7 mg

蛋白质 9.7 g

热量 1934.6 kJ / 462.4 kcal

脂肪 21.9 g

膳食纤维 8.7 g

饱和脂肪 14.9 g

碳水化合物 49.5 g

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