Skip to main content

Ingredients 21 items

  • 2 tablespoons vegetable oil
  • 1 medium onion or 150 g, cut into slices
  • 2 cloves crushed garlic
  • 2 teaspoons fresh ginger chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon chili powder
  • 4 whole cardamom pods
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 2 medium or 300 g, tomatoes, peeled and chopped
  • 1 tablespoon tomato paste
  • ¼ cup skimmed yogurt or 60 ml
  • 2 cups or 500 ml of water
  • 1 medium potato or 250 g potatoes, cut into cubes
  • 2 medium or 250 g carrots, 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 large florets
  • 1 cup green beans or 150 g halved
  • 1 cup or 250 ml skimmed milk
  • 2 tablespoons fresh mint chopped for garnish

How to prepare

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with chopped mint.

Nutritional informations

Discover other recipes

Lemon Chicken

Lemon Coconut Chicken

Mushroom Tiramisoup

Mushroom Tiramisoup

Asian Baked Fish with Vegetables

Asian Baked Fish with Vegetables

Chat with us