Spicy Indo- Pak Vegetable Curry Recipe

Name: Spicy Indo- Pak Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 1/2 cup cooking oil; 1 tablespoon tomato paste; 2 tomatoes; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon fenugreek seeds; 2 teaspoons salt; 1/2 teaspoon turmeric; 2 -3 carrots; 2 -3 potatoes; 1 cauliflower

Servings: persons

1 onion
1/2 cup cooking oil
1 tablespoon tomato paste
2 tomatoes
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon fenugreek seeds
2 teaspoons salt
1/2 teaspoon turmeric
2 -3 carrots
2 -3 potatoes
1 cauliflower

1
dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
2
Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
3
add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
4
peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.

360

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 onion, 1/2 cup cooking oil, 1 tablespoon tomato paste, 2 tomatoes, and more.

Yes, Spicy Indo- Pak Vegetable Curry falls under the Soups & Stews 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.

Spicy Indo- Pak Vegetable Curry

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