South Indian-Style Vegetable Curry

South Indian-Style Vegetable Curry

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South Indian-style Vegetable Curry With Canola Oil, Yellow Onion, Garlic, Fresh Ginger, Ground Coriander, Ground Cumin, Ground Turmeric, Cayenne, Tomato Paste, Chicken Broth, Light Coconut Milk, Cinnamon Stick, Ground Black Pepper, Fine Sea Salt, Cauliflower, Florets, Sweet Potatoes, Tomatoes, Carro

The ingredient of South Indian-Style Vegetable Curry

  1. 2 tablespoons canola oil
  2. 1 yellow onion large, finely diced
  3. 4 cloves garlic minced
  4. 1 piece fresh ginger peeled and finely grated, 1 Tbs.
  5. 1 tablespoon ground coriander
  6. 1 1/2 teaspoons ground cumin
  7. 3/4 teaspoon ground turmeric
  8. 1/2 teaspoon cayenne
  9. 1 tablespoon tomato paste
  10. 2 cups chicken broth lower-salt, or vegetable broth
  11. 1 cup light coconut milk
  12. 1 cinnamon stick 3-inch
  13. ground black pepper
  14. fine sea salt
  15. 1 cauliflower
  16. 1 1/2 inches florets
  17. 1 pound sweet potatoes peeled and cut into 1-inch cubes, about 3 cups
  18. 2 tomatoes medium, cored, seeded, and coarsely chopped, about 1-1/2 cups
  19. 2 carrots large, peeled and cut into 1/2-inch-thick rounds, about 1 cup
  20. 15 1/2 ounces chickpeas drained and rinsed
  21. 4 ounces baby spinach about 4 lightly packed cups
  22. 2 tablespoons fresh lime juice
  23. 1 teaspoon lime zest finely grated
  24. 2 tablespoons chopped fresh cilantro

The instruction how to make South Indian-Style Vegetable Curry

Nutritions of South Indian-Style Vegetable Curry

calories: NutritionInformation
carbohydrateContent: 360 calories
fatContent: 49 grams
fiberContent: 16 grams
proteinContent: 10 grams
saturatedFatContent: 11 grams
sodiumContent: 9 grams
sugarContent: 510 milligrams
: 10 grams

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