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Indian Vegetable Curry

  • 4servings
  • 40minutes
  • 257calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, D
MineralsCopper, Natrium, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 tablespoons butter

  3. 1/2 teaspoon black mustard seeds

  4. 3 cloves garlic mashed

  5. 1 teaspoon cinnamon

  6. 1/2 teaspoon cardamom seeds ground

  7. 1 1/2 teaspoons cumin ground

  8. 1 1/2 teaspoons coriander seeds ground

  9. 1 1/2 teaspoons fennel seeds ground

  10. 1 teaspoon turmeric

  11. 2 teaspoons ginger root fresh, grated

  12. 1 teaspoon cayenne pepper

  13. 1 teaspoon salt

  14. 2 cups onions chopped

  15. 3 medium carrots

  16. 3 cups potatoes cubed

  17. 1 medium cauliflower florets

  18. 3/4 cup water

  19. 2 medium tomatoes diced

  20. 2 cups green beans or peas

Instructions Jump to Ingredients ↑

  1. Melt butter and oil in skillet or wok.

  2. Add mustard seeds and heat until they begin to pop.

  3. Add remaining spices and cook on low heat for a few minutes to enhance the flavors.

  4. Be careful not to burn them. Add chopped onions and saute until translucent.

  5. Add carrots and cook several minutes.

  6. Add potatoes and cook a few minutes more.

  7. Add cauliflower and stir well to coat all vegetables.

  8. Add the water, cover the pan, and simmer 20 minutes, stirring occasionally.

  9. When potatoes are tender, add the tomatoes and peas or green beans.

  10. Simmer, covered 10 more minutes.

  11. Serve on long grain brown or white rice.

  12. Garnish with yogurt, cashew halves or raisins if you prefer.

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