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Mixed Vegetable Curry

  • 5servings
  • 30minutes
  • 210calories

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Source: www.nestle-family.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion or 150 g, sliced

  3. 2 cloves garlic, crushed

  4. 2 teaspoons fresh ginger, chopped

  5. 1 teaspoon ground coriander

  6. 1 teaspoon curry powder

  7. 1/2 teaspoon chili powder

  8. 4 whole cardamom pods, pinched

  9. 2 cubes MAGGI® Chicken Less Salt Bouillon

  10. 2 medium tomatoes or 300 g, peeled and chopped

  11. 1 tablespoon tomato paste

  12. 1/4 cup skimmed yoghurt or 60 ml

  13. 2 cups water or 500 ml

  14. 1 medium potato or 2 medium carrots or 250 g, cut into cubes

  15. 3 medium zucchini or 300 g, cut into cubes

  16. 2 small eggplants or 120 g, cut into thick slices

  17. 2 cups cauliflower or 300 g, cut into big florets

  18. 1 cup green beans or 150 g, cut into halves

  19. 1 cup skimmed milk or 250 ml

  20. 2 tablespoons fresh mint, chopped for garnish

Instructions Jump to Ingredients ↑

  1. Heat vegetable oil in a pan then add onion slices and fry for 5 minutes or until they become golden brown in color. Add garlic, ginger, spices, cardamom and MAGGI® Chicken Less Salt Bouillon cubes. Cook for 2 minutes then add 1 chopped tomato and tomato paste and stir. Add yoghurt then bring to boil and simmer on low heat for 7 minutes.

  2. Put the cooked ingredients in a mixing bowl or a food processor and mix them all together until they take the form of a very smooth gravy sauce.

  3. Add water, remaining potato cubes, carrots and zucchinis. Bring to boil and simmer for 7-8 minutes or until the vegetables are almost cooked. Add eggplants, cauliflower florets, green beans and milk. Stir and simmer for another 10 minutes or until all vegetables are well cooked.

  4. Garnish with chopped mint.

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