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Vegetable Curry

Name: Vegetable Curry
Cook time: 1800 s
Total time: 1800 s
Yield: 5
Cuisine: Indian
Ingredients: 1 Packet Maggi® Coconut Milk Powder; 2 tablespoons Vegetable oil; 1 Medium Onions finely chopped; 2 Cloves Garlic finely chopped; 2 teaspoons Ginger finely chopped; 1 teaspoon Coriander powder; 1 teaspoon Curry powder; 2 cubes MAGGI® Vegetable Bouillon; 2 Mediums Tomatoes diced; 1 tablespoon Tomato Paste; 1/4 cup Skimmed Yoghurt; 2 cups Water; 1 Medium Potatoes cut into cubes; 250 grams Carrot cut into small pieces; 3 Mediums Zucchini cut into cubes; 2 Smalls Eggplant peeled and diced; 1 cup Cauliflower cut into florets; 1 cup Green beans cut into halves; 2 tablespoons Fresh mint

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Mixed Vegetable Curry is a good all-rounder. This is a tasty treat for supper - or any time! Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Family Meals

Brunch

Lunch

Ingredients

Servings

- 5 Portions +

Maggi® Coconut Milk Powder

1 Packet Maggi® Coconut Milk Powder

Vegetable oil

2 tablespoons Vegetable oil

Onions, finely chopped

1 Medium Onions, finely chopped

Garlic, finely chopped

2 Cloves Garlic, finely chopped

Ginger, finely chopped

2 teaspoons Ginger, finely chopped

Coriander powder

1 teaspoon Coriander powder

Curry powder

1 teaspoon Curry powder

MAGGI® Vegetable Bouillon

2 cubes MAGGI® Vegetable Bouillon

Tomatoes, diced

2 Mediums Tomatoes, diced

Tomato Paste

1 tablespoon Tomato Paste

Skimmed Yoghurt

1/4 cup Skimmed Yoghurt

Water

2 cups Water

Potatoes, cut into cubes

1 Medium Potatoes, cut into cubes

Carrot, cut into small pieces

250 grams Carrot, cut into small pieces

Zucchini, cut into cubes

3 Mediums Zucchini, cut into cubes

Eggplant, peeled and diced

2 Smalls Eggplant, peeled and diced

Cauliflower, cut into florets

1 cup Cauliflower, cut into florets

Green beans, cut into halves

1 cup Green beans, cut into halves

Fresh mint

2 tablespoons Fresh mint

Vegetable Curry

Nutritional Facts

18%

Daily Value

375

Kcal/serving

Nutri value

Carbohydrates	35.92 g
Energy	375.55 kcal
Fat	23.58 g
Protein	8.45 g
Fiber	7.96 g
Sodium	148.91 g
Sugar	14.68 g

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Instructions

4 Steps

30'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 4

Step 1

1Heat vegetable oil in a pan, then add onions and fry for 5 minutes, or until golden brown. Add garlic, ginger, curry powder, and MAGGI® vegetable bouillon cubes. Cook for 2 minutes, then add 1 chopped tomato and tomato paste and stir. Add Maggi coconut milk, bring to a boil, and simmer on low heat for 7 minutes.

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2 of 4

Step 2

In a pot, add potato cubes, carrots, and zucchinis. Bring to a boil and simmer for 7-8 minutes. Add eggplants, cauliflower florets, green beans, Stir and simmer for another 5 minutes, or until all the vegetables are well cooked.

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3 of 4

Step 3

Combine the vegetables with the sauce and simmer everything for 5 minutes.

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4 of 4

Step 4

Garnish with chopped mint.

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