Mixed Vegetable Curry Recipe

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0 votes | 710 views
Servings: 4

Ingredients

Cost per serving $1.07 view details
  •     rasa korma
  • 50 gm freshly grated or possibly desiccated coconut 50g cashew nuts
  • 6 Tbsp. vegetable oil
  • 1 tsp mustard seeds
  • 1 x onion finely minced
  • 5 x green chillies finely minced
  • 10 x curry leaves
  • 25 x mmm cube of fresh ginger peeled and finely minced
  • 1 tsp turmeric
  • 1 tsp chilli pwdr
  • 1 tsp tomato puree
  • 1 x green bell pepper cubed
  • 1 x red bell pepper cubed
  • 100 gm carrots cubed
  • 100 gm potatoes cubed
  • 50 gm peas

Directions

  1. Blend the coconut cashew nuts and 570ml water into a smooth paste in a food processor.
  2. Heat the oil in a large pan and add in the mustard seeds.
  3. As they begin to pop add in the onions green chillies curry leaves and ginger. Saute/fry for 10 min till the onion is brown.
  4. Add in the turmeric chilli pwdr and tomato puree.
  5. Mix well and cook over a low heat for 5 min.
  6. Stir in the coconut and cashew nut paste and add in 1.2 litres of water.
  7. Bring to the boil then add in all of the vegetables and cook for 10 min or possibly till the vegetables are tender.
  8. Lower. the heat cover the pan and cook for a further 5 min.
  9. Serve warm.
  10. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 184g
Recipe makes 4 servings
Calories 255  
Calories from Fat 186 73%
Total Fat 21.11g 26%
Saturated Fat 1.62g 6%
Trans Fat 0.53g  
Cholesterol 0mg 0%
Sodium 34mg 1%
Potassium 469mg 13%
Total Carbs 16.01g 4%
Dietary Fiber 3.7g 12%
Sugars 6.41g 4%
Protein 2.74g 4%
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