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Vegetable Curry with Pepper and Cilantro Tadka


Vegetable Curry with Pepper and Cilantro Tadka Recipe

Ingredients:
  • 1 tbsp (15 ml) vegetable oil 
  • 2 large leeks, white part only, cleaned and thinly sliced (see Notes) 
  • 6 stalks celery, peeled and thinly sliced 
  • 6 carrots, peeled and thinly sliced 
  • 4 cloves garlic, minced 
  • 1 tbsp (15 ml) minced ginger root 
  • 1 tbsp (15 ml) curry powder 
  • 1 chili pepper, finely chopped 
  • 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip) 
  • 2 potatoes, peeled and shredded 
  • 2 cups (500 ml) lentils, washed and picked over 
  • 3 cups (750 ml) vegetable stock 
  • 2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen 
  • 1 tsp (5 ml) cumin seeds 
  • 2 tbsp (25 ml) ghee, clarified butter or vegetable oil 
  • 2 green onions, white part only, finely chopped 
  • ½ chili pepper, finely chopped 
  • 1 red bell pepper, finely chopped 
  • ¼ cup (50 ml) finely chopped cilantro 
  • 1 tbsp (15 ml) freshly squeezed lemon juice 
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 337kcal (17%)
Total Fat 11g (16%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 54g
Dietary Fiber 13g
Sugars 13g
Protein 12g
* 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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