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Vegetable Curry (Jung)

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Submitted by xxAnnieThraxxx

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
½ 2.5
TEASPOON ML CUMIN SEEDS
crushed
½ 2.5
TEASPOON ML CORIANDER SEEDS
crushed
1 15
TABLESPOON ML GINGER ROOT
minced
1 15
TABLESPOON ML GARLIC
minced
½ 118
CUP ML ONIONS
diced
1 5
TEASPOON ML TURMERIC
1 5
TEASPOON ML GARAM MASALA *
½ 2.5
TEASPOON ML CHILI POWDER
1 1
EACH EACH DRIED RED CHILES
minced *
2 2
EACH EACH BAY LEAVES *
2 473
CUPS ML MIXED VEGETABLES
chopped
1 237
CUP ML POTATOES
diced
1 237
CUP ML TOMATOES
diced
1 237
CUP ML WATER
1 5
TEASPOON ML WHITE VINEGAR
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML BLACK PEPPER

Directions

Heat ghee in a large pot.

Add cumin, coriander, ginger, garlic and onion and stir-fry for 1 minute.

Add turmeric, garam masala, chili powder, minced red chili and bay leaves.

Mix well and stir-fry for another minute.

Add vegetables, potatoes and tomatoes.

Mix well and cook for another 5 minutes.

Add water and bring to a boil.

Add remaining ingredients.

Serve hot over boiled rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 122 45% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 318mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 52% Vitamin C 18%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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