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    You are in: Home / Recipes / Spicy Indo- Pak Vegetable Curry Recipe
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    Spicy Indo- Pak Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    sherazade's Note:

    This curry uses the classic base for any good curry, and incorporates various vegetables. Eat fresh or even a day later, it tastes just as good. You can use other vegetables if you prefer. finish off and tone it down with a half cup of single cream or yoghurt: the choice is yours!

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    Units: US | Metric


    1. 1
      dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
    2. 2
      Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
    3. 3
      add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
    4. 4
      peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.

    Ratings & Reviews:


    Nutritional Facts for Spicy Indo- Pak Vegetable Curry

    Serving Size: 1 (409 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.6
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 3.7 g
    Cholesterol 0.0 mg
    Sodium 1273.9 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 8.6 g
    Sugars 9.0 g
    Protein 6.6 g

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