Vegetable Indian curry

CULINARY GINGER(2)
Andrew Browne: "Delicious, would make it again." Read More
23Ingredients
40Minutes
360Calories

Ingredients

US|METRIC
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon fenugreek (ground)
  • 1 tablespoon paprika
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chili powder
  • 1 onion (medium, chopped)
  • 1 red bell pepper (chopped)
  • 2 garlic cloves (grated)
  • 1/2 teaspoon fresh ginger (grated)
  • 3 cups butternut squash (cut into 1 inch cubes)
  • 2 cups cauliflower florets
  • 1 1/2 cups potatoes (cut into 1 inch cubes)
  • 15 ounces chopped tomatoes
  • 2 cups water
  • 1 bay leaf (large)
  • 1 teaspoon salt
  • 15 ounces chickpeas
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh cilantro (chopped)
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    NutritionView More

    360Calories
    Sodium40% DV970mg
    Fat14% DV9g
    Protein24% DV12g
    Carbs22% DV65g
    Fiber56% DV14g
    Calories360Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat0g
    Cholesterol10mg3%
    Sodium970mg40%
    Potassium1490mg43%
    Protein12g24%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber14g56%
    Sugars10g20%
    Vitamin A290%
    Vitamin C200%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Andrew Browne 3 months ago
    Delicious, would make it again.
    really tasty! i added some carrots and a teaspoon of garam masala mix. I will repeat this recipe

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