Dry Potato, Carrot and Pea Curry
Curry is a staple dish in Indian cuisine and is known for its rich flavors and spices.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 500 gram Potatoes
- 300 gram Carrots
- 200 gram Green Peas
- 100 gram Onion
- 100 gram Tomato
- 3 clove Garlic
- 1 inch Ginger
- 2 piece Green Chili
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 2 tablespoon Oil
- 1 cup Water
Instructions
- Heat oil in a pan and add chopped onion, garlic, ginger, and green chili. Saute until golden brown.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
- Add chopped tomatoes and cook until they turn soft.
- Add diced potatoes and carrots. Mix well and cook for 5 minutes.
- Add green peas and water. Cover the pan and cook until the vegetables are tender.
- Sprinkle garam masala and mix well. Cook for another 2 minutes.
- Remove from heat and let it rest for 5 minutes.
- Serve hot with rice or roti.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.