Indian Curry

Name: Indian Curry
Yield: 571 g
Ingredients: Onion 150 g; Tomato Paste 301 serving; Ottogi Spicy Curry Powder 20 g; Fresh Garlic 20 g; Greek Signature Plain Yogurt 80 g

285 kcal

#Indian Curry #Curry #Indian Cuisine #Vegetarian Dish #Spices #Kare #Homemade Meal #Ethnic Food #Spice #Eggplant Curry

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Ingredients

Main ingredients

Onion 150 g
Tomato Paste 0.5 serving
Ottogi Spicy Curry Powder 20 g
Fresh Garlic 20 g
Greek Signature Plain Yogurt 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 48.57 g 63%

Protein 12.88 g 17%

Fat 6.84 g 20%

Serving size 571g

Cooking steps

1

Dice the onion, tomato, potato, and carrot.
2

Heat cooking oil in a pan and sauté the onions.
3

Add tomato, potato, and carrot and stir-fry together.
4

Add minced garlic and ginger, and sauté.
5

Add curry powder and chili powder, mix well and stir-fry.
6

Pour in water and coconut milk and bring to a boil.
7

Season with salt and cook over medium heat until done.
8

Finish by topping with chopped coriander leaves.

Indian Curry

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