Indian Vegetable Curry

Indian Vegetable Curry

4.6 (58 ocen)

Bezpłatna rejestracja

Poziom trudności średni

Czas przygotowania 20 min

Czas całkowity 50 min

Liczba porcji 4 portions

Składniki

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

Wartości odżywcze: na 1 portion
Kalorie: 1934.6 kJ / 462.4 kcal
Białko: 9.7 g
Węglowodany: 49.5 g
Tłuszcz: 21.9 g
Tłuszcz nasycony: 14.9 g
Błonnik: 8.7 g
Sód: 1527.7 mg

W kolekcjach

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