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Vegetable Curry
Preparation : 40 min
Cooking : 0 min
Total time : 40 min Rest : 0 minCook Expert
2 tbsp curry powder
1 tsp all spice
1 tbsp nutmeg
1.5 tbsp smoked paprika
1 tsp dried thyme
1 tbsp cumin powder
0.5 pinch cayenne pepper (adjust to taste)
0.5 tsp white pepper
2 tsp olive oil
1 large onion, peeled & halved
2 cloves garlic, peeled
1 red chilli, diced
1 red capsicum
1 zucchini, diced
300 g sweet potato, diced
200 g cauliflower florets
800 g can crushed tomatoes
500 g vegetable stock liquid
150 g frozen peas
125 g baby spinach
8 g shredded coriander, plus extra to serve
100 g of Greek yoghurt
300 g rice (to serve over)
Associated products
- 1 large onion, peeled & halved
- 2 cloves garlic, peeled
- 2 tsp olive oil
- 2 tbsp curry powder
- 1 tsp all spice
- 1 tbsp nutmeg
- 1.5 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp cumin powder
- 0.5 pinch cayenne pepper (adjust to taste)
- 1 red chilli, diced
- 1 zucchini, diced
- 200 g cauliflower florets
- 800 g can crushed tomatoes
- 500 g vegetable stock liquid
- 150 g frozen peas
- 125 g baby spinach
- 8 g shredded coriander, plus extra to serve
- 8 g shredded coriander, plus extra to serve
- 100 g of Greek yoghurt
- 300 g rice (to serve over)
The recipe is created by Vanessa Campbell for Magimix
1 comment
I remplace sweet potato by butternut squash and all the spicies by a ready Korma paste!!and in the end I had cream coconut have got in the cupboard !! it was delicious ! my mistake I did was to let 15 min more in cooking because the butternut squash was not cooked as I like , so the vegetable started to be in purée !