Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8
Indian Vegetable Curry Recipe
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 10%
CARBS 21G23% OF CAL
6G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 32G78% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian vegetable curry with summer vegetables in a spice-infused coconut-tamarind sauce. It's aromatic, flavorful, and perfect for using garden produce.
mainindiancurry🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ teaspoons fennel seeds
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoons black mustard seeds
- 1 ½ teaspoons coriander seeds
- 2 tablespoons olive oil
- one red onion, sliced
- 4 garlic cloves, roughly chopped
- 4 cups veggies: zucchini, bell pepper, eggplant, corn, cauliflower florets, or mushrooms (see notes)
- 10 curry leaves (fresh or frozen)
- 14-ounce coconut milk (full-fat)
- 2 teaspoons tamarind paste
- 1 ½ teaspoons salt
- ¼-½ teaspoon cayenne pepper
- ¼-½ teaspoon turmeric powder, more for color
- 1-2 serrano chilies -split in half with the stem intact.
- 4 Roma tomatoes, quartered
- cilantro for garnish
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 10%
CARBS 21G23% OF CAL
6G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 32G78% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 917mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 802mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 917MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.