Indian-Style Vegetable Curry
Temps
35 min
Difficulté
facile
Ingrédients
11
Budget
~5-8 €
Valeurs nutritionnelles
Score santé
Bon · /100
220 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Vous avez peut-être cela chez vous
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Cook the white rice according to package instructions.
15 min
- 2
Cut the potatoes and carrots into cubes. Mince the onion and garlic.
8 min
- 3
Heat the oil in a Dutch oven. Sauté the onion and garlic for 2 minutes.
2 min
- 4
Add the curry powder and cook for 1 minute to infuse the oil.
1 min
- 5
Add the potatoes and carrots, mix well. Pour in the coconut milk.
2 min
- 6
Simmer for 15 minutes until the vegetables are tender.
15 min
- 7
Stir in the spinach at the end of cooking, season with salt and pepper.
2 min
- 8
Serve the curry over hot white rice.
