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Vegetable Curry

Vegetable Curry Recipe

  • ¼ cup vegetable oil
  • 10 oz (300g) red-skinned potatoes, diced
  • 5 green cardamom pods, crushed
  • 3 whole cloves
  • 1 cinnamon stick, broken in half
  • 2 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tsp peeled and grated fresh ginger
  • 2 large garlic cloves, crushed
  • 1½ tsp ground turmeric
  • 1 tsp ground coriander
  • Salt and freshly ground black pepper
  • One 14.5 oz (411g) can chopped tomatoes
  • Pinch of sugar
  • 2 carrots, diced
  • 2 fresh hot green chiles, seeded (optional) and sliced into thin rounds
  • 1 cup sliced Savoy or green cabbage
  • 1 cup cauliflower florets
  • 1 cup thawed frozen peas
  • 2 tbsp chopped cilantro
  • Toasted sliced almonds, to garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 185kcal (9%)
Total Fat 10g (15%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 22g
Dietary Fiber 5g
Sugars 6g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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