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Vegetable Indian curry

Janette
  • 40 minutes
  • Serves 4

INGREDIENTS

1 tbsp

vegetable oil

1 tbsp

unsalted butter

1 tbsp

turmeric

1 tbsp

ground cumin

1 tbsp

ground coriander

1 tbsp

ground fenugreek

1 tbsp

paprika

1/2 tsp

cinnamon

1 tbsp

chili powder

1

medium onion (chopped)

1

red bell pepper (chopped)

2

garlic cloves (grated)

1/2 tsp

fresh ginger (grated)

3 cups

butternut squash (cut into 1 inch cubes)

2 cups

cauliflower florets

1 1/2 cups

potatoes (cut into 1 inch cubes)

1

15- ounce can chopped tomatoes

2 cups

water

1

large bay leaf

1 tsp

salt

1

15- ounce can chickpeas

1 tsp

cornstarch

1 tsp

fresh cilantro (chopped)

1 person Recommend This Recipe