1/5
2/5
3/5
4/5
5/5
100%
1
By Annessa Brady
Vegetable Indian curry
5 steps
Prep:20minCook:16min
Carrots, potato, cauliflower and peas are cooked in a delicious curry sauce.
Updated at: Thu, 17 Aug 2023 05:16:25 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
7
Low
Nutrition per serving
Calories137.6 kcal (7%)
Total Fat6.7 g (10%)
Carbs16.8 g (6%)
Sugars7.3 g (8%)
Protein4.2 g (8%)
Sodium464.8 mg (23%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3garlic cloves
peeled
1 inchfresh ginger
piece, peeled
1jalapeño pepper
small, seeded and chopped
4 ouncestomatoes
chopped
1 tablespoontomato paste
3 tablespoonsvegetable oil
6 ouncesyellow onion
chopped
1red bell pepper
chopped
1 teaspoonground cumin
1 teaspoonturmeric
1 tablespoonground coriander
1 teaspoonground ginger
½ teaspoonkashmiri chili powder
substitute cayenne pepper
1 teaspoonsalt
or to taste
1 tablespoonmaple syrup
354mlvegetable broth
8 ouncescarrots
peeled and cut into large pieces
6 ouncespotato
cut into 1 inch cubes
8 ouncescauliflower florets
1 tablespooncorn starch
5 ouncesplain Greek yogurt
¾ cupfresh peas
or frozen
Instructions
Step 1
Add the garlic, ginger and jalapeño pepper to a blender with a little water. Blend to make a fine paste. Remove and set aside. To the same blender, blend the tomatoes and tomato paste. Set aside.
Step 2
To a large saucepan, braising pan or Dutch oven, add the oil over medium heat. When hot add the onion and bell pepper. Stir in the cumin, turmeric, coriander, ground ginger, Indian chili powder and salt, cook for 1 minute. Add the garlic/ginger paste, the blended tomatoes and maple syrup, mix well.
Step 3
Add the broth, carrots and potatoes, stir to combine. Cover and simmer for 5 minutes. Remove the lid, add the cauliflower and peas. Simmer for 10 more minutes with the lid removed until the potatoes and carrots are tender.
Step 4
In a small bowl mix the cornstarch and 1 teaspoon water. Stir into the curry and simmer until thickened. Remove from the heat, stir in the yogurt, a little at time until well combined. Whisking may help prevent any white flecks, which is just the yogurt reacting to the heat. It is perfectly fine to eat. You can separate the sauce from the vegetables and blend if the yogurt looks separated.
Step 5
Taste for seasoning, add more salt if needed. Serve with white rice.
View on culinaryginger.com
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
Easy
Go-to
Sweet