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Vegetable Curry

Vegetable Curry

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Easy

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30 Min

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Ingredients

5 Servings

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Maggi® Coconut Milk Powder
1  packet
Vegetable oil
2  tbsp
Onions, finely chopped
1  Medium
Garlic, finely chopped
2  Cloves
483423
Ginger, finely chopped
2  tsp
483417
Coriander leaves, chopped
1  tsp
488073
Curry powder
1  tsp
MAGGI® Vegetable Bouillon
2  cubes
Tomato, diced
2  Mediums
Tomato Paste
1  tbsp
Skimmed Yoghurt
0.25  cup
Hot Water
2  cups
Baked potatoes
1  Medium
Carrot, cut into small pieces
250  g
zucchinis
3  Mediums
Eggplants, cut into slices
2  Smalls
Cauliflower, cut into florets
1  cup
Green beans, cut into halves
1  cup
Fresh mint
2  tbsp

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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
35.93 g
Energy
375.56 kcal
Fats
23.58 g
Protein
8.45 g
Nutrition Table Footer

Recipe steps

3 min

1 min

1 min

1 min

Vegetable Curry

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Recipe steps

3 min

Step 1

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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.
Vegetable Curry

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Recipe steps

3 min

Step 2

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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 f
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Recipe steps

3 min

Step 3

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

3 min

Step 4

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Garnish with chopped mint.

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