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Mixed Vegetable Curry Recipe

Mixed Vegetable Curry

Stews


Total Time : Serves 5
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HOW TO PREPARE Mixed Vegetable Curry Recipe

Heat vegetable oil in a pan then add onion slices and fry for 5 minutes or until they become golden brown in color. Add garlic, ginger, spices, cardamom and MAGGI Less Salt Chicken Stock cubes. Cook for 2 minutes then add 1 chopped tomato and tomato paste and stir. Add yoghurt then bring to boil and simmer on low heat for 7 minutes.

Put the cooked ingredients in a mixing bowl or a food processor and mix them all together until they take the form of a very smooth gravy sauce.

Add water, remaining potato cubes, carrots and zucchinis. Bring to boil and simmer for 7-8 minutes or until the vegetables are almost cooked. Add eggplants, cauliflower florets, green beans and milk. Stir and simmer for another 10 minutes or until all vegetables are well cooked.

Garnish with chopped mint.

Nutritional Information For Mixed Vegetable Curry Recipe

Per Portion of 300g

Energy : 210.00 Kcal
Protein : 8.10 g
Carbohydrate : 34.00 g
Fats : 6.50 g

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  • 2 tablespoons vegetable oil
  • 1 medium onion or 150 g, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh ginger, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon chili powder
  • 4 whole cardamom pods, pinched
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 2 medium tomatoes or 300 g, peeled and chopped
  • 1 tablespoon tomato paste
  • ¼ cup skimmed yoghurt or 60 ml
  • 2 cups water or 500 ml
  • 1 medium potato or 250 g, cut into cubes
  • 2 medium carrots or 250 g, cut into cubes
  • 3 medium zucchini or 300 g, cut into cubes
  • 2 small eggplants or 120 g, cut into thick slices
  • 2 cups cauliflower or 300 g, cut into big florets
  • 1 cup green beans or 150 g, cut into halves
  • 1 cup skimmed milk or 250 ml
  • 2 tablespoons fresh mint, chopped for garnish

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