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Ingredients
US|METRIC
4 SERVINGS
- 1.5 kilograms yellow onions (peeled with stems removed and cut into halves or if especially large, cut into quarters)
- 2 large carrots (roughly chopped)
- 1 red bell pepper (roughly chopped)
- 3 inches ginger (/ 6.5 cm, about a thumb’s size)
- 3 chiles (red finger, stem and seeds removed, roughly chopped)
- 1 handful curry leaves
- 1 bunch coriander (about 150 g/ 5 oz, washed and roughly chopped)
- 1 head garlic
- 2 Tbsp. tomato puree
- 2 cans stewed tomatoes
- 3 tsp. cumin seeds
- 3 tsp. coriander seeds
- 6 cardamon (green, pods)
- 1 tsp. ground turmeric
- 1 tsp. black peppercorn
- 1 tsp. sea salt
- 2 tsp. red chili flakes
- 1.5 liters water (enough to cover the vegetables)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium850mg35% |
| Potassium1360mg39% |
| Protein10g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber13g52% |
| Sugars19g |
| Vitamin A260% |
| Vitamin C160% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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