Vegetarian Curry

FOODISTA
25Ingredients
55Minutes
330Calories

Ingredients

US|METRIC
  • 100 grams french beans
  • 200 grams cabbage (cut into 4cm to 5cm squares)
  • 200 grams potatoes (skin and cut into wedges)
  • 100 grams cauliflower (cut into florets)
  • 150 grams carrots (cut into wedges)
  • 2 tomatoes (quarter)
  • 2 green chillies (seed<)
  • 1 onion (slice)
  • 2 garlic (clvs, chop)
  • 1 stalk curry leaves
  • 400 milliliters water (to obtai)
  • spices (Ground, combined)
  • 1 tablespoon curry powder (for fish)
  • 1 tablespoon coriander powder
  • 1 teaspoon aniseed powder (sweet cumin)
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon belacan (powder)
  • 2 centimeters galangal (piece)
  • 3 shallots
  • 1 stalk lemon grass (smash)
  • 4 tablespoons oil
  • seasoning
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon sugar (or to taste)
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    Directions

    1. HEAT oil in an earthenware pot. Fry the garlic till fragrant. Add onions and fry until soft. Add lemon grass and curry leaves and ground ingredients. Fry until oil separates.
    2. Pour in coconut milk and bring to a low boil. Put in potatoes and carrots. Bring to a low boil for 10 to 15 minutes. Add the rest of the vegetables and simmer for eight to nine minutes. Add seasoning. Dish out and serve immediately.
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    NutritionView More

    330Calories
    Sodium28% DV670mg
    Fat23% DV15g
    Protein16% DV8g
    Carbs15% DV46g
    Fiber32% DV8g
    Calories330Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium670mg28%
    Potassium1300mg37%
    Protein8g16%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber8g32%
    Sugars9g18%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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