Indian vegetable curry

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This is the name of the dish we have chosen for you; Indian vegetable curry


Spice paste:
125 mlwater
80 gdesiccated coconut
80 gOnion (n)
10 grainspepper
6Chilli pepper (s), dried red
4Carnation (n)
2 tbspCoriander, ground
1 pinchGround cinnamon
3 tbspoil
600 gPotato (n)
200 gBeans, green
200 gCarrot (n)
200 gpeas
100 gOnion (n)
1Garlic cloves)
3 tbspoil
1Bay leaf
1/2 teaspoonCumin, ground
1/2 teaspoonTurmeric, ground
1 pinchnutmeg
750 mlwater

Working time: approx. 45 min. / Difficulty level: normal / calorie p. P .: not specified

For the spice paste, heat half of the oil in a pan and fry the grated coconut for about 5 minutes, stirring constantly, then place in a bowl.
Finely chop the onion. Remove the stems and seeds from the chili peppers. Heat the rest of the oil in the pan, fry the chillies and coriander for about 3 minutes, then add the peppercorns, cloves and cinnamon, fry for another 3 minutes. Add together with the onions and 125 ml of water to the grated coconut and puree with the blender to a paste.

Peel potatoes for the curry, cut into 2 cm cubes. Wash the beans and cut into 2 cm pieces. Finely chop the onions and garlic.

Heat the oil in a large saucepan, fry the cumin and turmeric in it for 1 minute.
Add onions, garlic and bay leaf and fry for about 8 minutes. Add spice paste, rub some nutmeg over it and fry for 10 minutes. Fill with 750 ml of water, salt, bring to a boil and add the potatoes. Add the carrots after 5 minutes. After another 10 minutes add the beans and after another 5 minutes add the peas. Simmer the curry for another 3 minutes, then season to taste and serve.

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