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Vegetable curry

    

Delicious, healthy and very good vegetable goulash from Indian kitchen. The types of vegetables can be changed. For example, you can use aubergine instead of zucchini...

Cook

No. of servings

6

Ready in

60 min.

Difficulty

high

 

 

Basmati rice - basic recipe for preparation recipe-
Garam masala spice0.5tsp½teaspoon
Nectarine chutney recipe-
Pineapple sauce with yogurt recipe-
black mustard seed0.5tsp½teaspoon
carrots7oz200grams
coconut milk10tbsp150milliliters
coriander seed0.5tsp½teaspoon
garlic2cloves2cloves
ginger-root0.25oz8grams
imalayan salt1.5tsp1.5teaspoon
leek7oz200grams
paprika7oz200grams
potatoes14oz400grams
spice turmeric1tsp1teaspoon
tomato paste¾cup200milliliters
tomatoes7oz200grams
unsalted butter1.75oz50grams
water6.75tbsp100milliliters
zucchini14oz400grams

1. 

zucchini 14 oz (400 g)

Wash the zucchini, cut the ends and cut it into cubes.

2. 

carrots 7 oz (200 g)

Clean the carrots, wash them and cut into cubes too.

3. 

paprika 7 oz (200 g)  tomatoes 7 oz (200 g)

Cut the washed tomatoes and clean washed paprika.

4. 

leek 7 oz (200 g)  garlic 2 cloves  ginger-root 0.25 oz (8 g)

Cut the roots from the leek, wash it and cut fine. Clean the garlic and ginger and grate them both.

5. 

potatoes 14 oz (400 g)

Peel, wash and cut the potatoes.

6. 

unsalted butter 1.75 oz (50 g)  black mustard seed 0.5 tsp  spice turmeric 1 tsp  coriander seed 0.5 tsp  Garam masala spice 0.5 tsp

Melt the butter (ghee is better) in a pan and roast the spice.

7. 

Add garlic and ginger...

8. 

...and leek. Roast for a while.

9. 

water 6.75 tbsp (100 ml)  imalayan salt 1.5 tsp

Add all vegetables except zucchini to the leek. Add water, salt and stir.

10. 

tomato paste ¾ cup (200 ml)

Add tomato paste, stir and simmer for 20 minutes under the cover.

11. 

Add zucchini...

12. 

coconut milk 10 tbsp (150 ml)

...and coconut milk.

13. 

Stir and simmer another 20 minutes.

14. 

We can serve.

Bon appetit!

 

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