Vegetable Indian curry

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