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Vegetable Indian curry

yield: 4 total time: 36 minutes
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Ingredients

  • 3 garlic cloves peeled
  • 1 inch fresh ginger 2 ½ cm,piece,peeled
  • 1 jalapeño small ,pepper,seeded and chopped
  • 4 ounces tomatoes 113 grams,chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons vegetable oil
  • 6 ounces yellow onion 170 grams ,chopped
  • 1 red bell pepper chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Kashmiri powder /red Indian chili ,substitute cayenne pepper
  • 1 teaspoon salt or to taste
  • 1 tablespoon maple syrup
  • 1 1/2 cups vegetable broth 354 ml
  • 8 ounces carrots 226 grams,peeled and cut into large pieces
  • 6 ounces potatoes 170 grams,cut into 1 inch cubes
  • 8 ounces cauliflower florets 226 grams
  • 1 tablespoon cornstarch
  • 5 ounces plain greek yogurt 141 grams
  • 3/4 cup fresh peas 88 grams,or frozen

Nutrition

  • Calories : 270 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 5 milligrams
  • Fat : 12 grams
  • Fiber : 8 grams
  • Protein : 7 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 1060 milligrams
  • Sugar : 16 grams
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