Marmita'S Vegetable Curry Recipe

Name: Marmita'S Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon indian saffron; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon spices; 1/2 teaspoon beans black mustard; 1/2 teaspoon turmeric; 1/2 teaspoon clove; 1/2 teaspoon beans white mustard; olive oil to taste; 2 garlic cloves finely chopped; 1 onions finely chopped; 1/2 inch fresh ginger piece, finely chopped; 1/2 cauliflower; 2 1/16 cups frozen peas; 5/8 pound canned chickpeas; 7/8 cup light coconut milk; water if necessary; 1 1/16 cups basmati rice; 5 lime leaves; 1 lime juice; 1 lime sliced; coriander

Servings: persons

1/2 teaspoon indian saffron
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon spices
1/2 teaspoon beans black mustard
1/2 teaspoon turmeric
1/2 teaspoon clove
1/2 teaspoon beans white mustard
olive oil to taste
2 garlic cloves finely chopped
1 onions finely chopped
1/2 inch fresh ginger piece, finely chopped
1/2 cauliflower
2 1/16 cups frozen peas
5/8 pound canned chickpeas
7/8 cup light coconut milk
water if necessary
1 1/16 cups basmati rice
5 lime leaves
1 lime juice
1 lime sliced
coriander

1
In a bowl, mix the saffron, coriander, paprika, 4 spices mix, black mustard seeds, turmeric, cloves, and white mustard seeds.
2
In a large saucepan, slightly heat the olive oil.
3
Add the spice mixture to the pan and let the aromas release for a bit while stirring.
4
Once the spices are golden - be careful to not let the mix burn - add the garlic, onion, and ginger and cook on a low heat.
5
Add the cauliflower, saute for about 5 minutes, then add the frozen peas and chickpeas.
6
Drizzle the vegetables with coconut milk and simmer another 10 to 15 minutes, depending on how the cauliflower is cut. If the sauce is too strong or the coconut milk evaporated, add water to the mixture and season with salt if necessary.
7
Cook the rice with water, salt, 2 lime leaves, and a little bit of olive oil.
8
Once the rice is cooked, add the lime juice and some more lime leaves.
9
Serve the curry with the rice, fresh cilantro, and a few slices of limes.

581

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 teaspoon indian saffron, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/2 teaspoon spices, and more.

Yes, Marmita'S Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marmita'S Vegetable Curry

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