Vegetable Curry

Name: Vegetable Curry
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: India
Ingredients: 60 milliliters peanut oil; 2 onions, chopped; 4 cloves garlic, finely chopped; 3 tablespoons curry powder; 3 cups vegetable broth; 3 potatoes, medium, peeled and diced; 1 cauliflower, cut into florets; 500 grams green beans, cleaned and coarsely chopped; 10 grams fresh cilantro, finely chopped

Vasconia

This vegetarian dish is low in fat and can be served at room temperature.

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2017

Preparation

10 mins

Low

In an unsealed Pressure Cooker Express® over medium-high heat, heat the oil. Add the onions and garlic and sauté for 5 minutes, until softened. Add the ginger and curry and sauté until fragrant. Add 1 cup (250 ml) of vegetable broth and deglaze the pot, stirring with a wooden spoon to scrape the browned bits from the bottom. Add the potatoes, cauliflower, green beans and the remaining broth. Mix, close the Pressure Cooker Express® and attach the pressure regulator, place it on the stove over high heat for about 25 minutes or until a steady stream of steam comes out, reduce the heat to medium and let it cook for 10 minutes. Remove the Pressure Cooker Express® from the heat, let it cool, remove the pressure regulator, open the Pressure Cooker Express® and you're done! Adjust the seasoning and transfer to a serving platter. Garnish with cilantro.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

59.2

kcal

2.96%

Carbohydrate, by difference

7.4

2.47%

Protein

1.4

2.8%

Total lipid (fat)

3.1

4.77%

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100

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Provided by

Presentation

For a complete meal, serve the curry over long-grain white rice and mango chutney. Accompany with a fresh salad of tomatoes and cucumbers dressed with natural yogurt and sprinkled with fresh chopped cilantro.

Vegetable Curry

Ingredients

Preparation

Nutritional information

Presentation

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