North Indian · Lunch, Dinner
Mixed vegetable curry
Cauliflower, beans and peas simmered in a light tomato gravy, no onion or garlic needed.
- Calories
- 447 kcal
- Protein
- 12 g
- Carbs
- 71 g
- Fat
- 12 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 100 g Cauliflower
- 60 g Green beans
- 60 g Green peas
- ½ pepper Bell peppers
- ¾ tomato Tomatoes
- ½ chilli Green chillies
- ¾ tsp Turmeric
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add chilli and tomato and cook 5 minutes until pulpy.
- Stir in turmeric and coriander powder, then add all the vegetables and a splash of water.
- Cover and simmer 15 minutes until tender, season with salt.
- Finish with coriander and serve with the rice.
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