/ID907687_indian_vegetable_curry_3.jpg)
Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Indian Vegetable Curry
Prep. 20 min
Total 50 min
4 portions
Ingredients
-
coriander seeds½ tsp
-
cumin seeds½ tsp
-
cardamom seeds½ tsp
-
mustard seeds½ tsp
-
yellow onions halved3 ½ oz
-
garlic cloves2
-
fresh ginger thinly sliced½ oz
-
fresh red chili small, deseeded, cut into pieces1
-
olive oil1 oz
-
ground turmeric1 tsp
-
canned coconut milk14 oz
-
water3 ½ oz
-
1 vegetable stock cubehomemade vegetable stock paste1 heaping tsp
-
salt to taste2 - 3 tsp
-
waxy potatoes peeled, cut into pieces (¾ in.-1¼ in.)22 oz
-
carrots sliced (½ in.)6 oz
-
cauliflower cut into florets6 oz
-
zucchini sliced (½ in.)6 oz
-
frozen peas3 ½ oz
-
fresh cilantro leaves only2 sprigs
Difficulty
medium
Nutrition per 1 portion
Sodium
1527.7 mg
Protein
9.7 g
Calories
1934.6 kJ /
462.4 kcal
Fat
21.9 g
Fibre
8.7 g
Saturated Fat
14.9 g
Carbohydrates
49.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Show all
Root Vegetable Gratin
1 h 25 min
Lemony Apple Cider Vinaigrette
5 min
Dosa (Indian Rice and Lentil Crepes)
16 h
Miso Mushroom Toast with Tahini Yogurt
45 min
Spicy Udon Noodles with Tempeh (Matthew Kenney)
5 h 40 min
Avocado Tikka (Matthew Kenney)
6 h 5 min
Low Carb Stuffed Acorn Squash
1 h 20 min
Pesto Pasta Salad
30 min
Coconut Dhal
25 min
Green Shakshuka
40 min
Winter Radish, Citrus and Cashew Cream (Matthew Kenney)
15 h 35 min
Spicy Udon Noodles with Tempeh (Matthew Kenney) Metric
5 h 40 min