Créé avec l’IA
Vegetable Curry for Biriyani
40 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- mixed vegetables (carrots, peas, potatoes)2 cups
- coconut milk1 cup
- vegetable oil2 tablespoons
- large onion1 large
- tomatoes2 medium
- ginger-garlic paste2 teaspoons
- turmeric powder1 teaspoon
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until golden brown.
- 3
Stir in the ginger-garlic paste and cook for another minute.
- 4
Add the chopped tomatoes and cook until they become soft and mushy.
- 5
Mix in the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Cook for 2 minutes.
- 6
Add the mixed vegetables and stir well to coat them with the spices.
- 7
Pour in the coconut milk and bring the mixture to a simmer.
- 8
Cover the pan and let it cook for 15-20 minutes, or until the vegetables are tender.
- 9
Season with salt to taste.
- 10
