Ingredients and Weight:
- 2 potatoes (approximately 300 grams), peeled and cut into cubes
- 1 carrot (approximately 150 grams), peeled and sliced
- 1 bell pepper (approximately 100 grams), sliced
- 1 onion (approximately 150 grams), chopped
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 cups of vegetable broth or water
- 2 tablespoons of oil (canola or vegetable oil)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, heat the oil on medium-high heat.
- Add the onions and cook until they become translucent.
- Add the curry powder, turmeric, and cook for a minute to release the flavors.
- Add the potatoes, carrots, and bell peppers and mix well.
- Pour the vegetable broth or water into the pot and bring to a boil.
- Reduce the heat to medium-low and let it simmer for 20-25 minutes or until the vegetables are cooked through.
- Season with salt and sugar, adjust the seasoning if necessary.
- Serve hot with rice or naan bread.
Nutritional Information:
Per serving (assuming 8 servings):
Calories: approximately 200 calories
Fat: 6g
Carbohydrates: 30g
Protein: 5g
Fiber: 5g
(Note: Nutritional information may vary based on the specific ingredients used.)
Dish Characteristics:
- Vegetarian-friendly
- Easy to prepare and cook
- Spicy and flavorful curry with a creamy texture from the vegetables
- Can be served as a main dish or as a side dish with meat or poultry.
User Comments:
- "This is an excellent vegetarian curry! The flavors are spot on, and it's so easy to make." - John Doe
- "I love how creamy this curry is. It's perfect for a quick weeknight dinner." - Jane Smith
- "This dish is a great way to introduce spice to American palates. My family loved it!" - Michael Johnson
Special Precautions and Tips:
- Use fresh vegetables for best results.
- Adjust the seasoning according to your taste preference.
- If you want a smoother curry, you can blend some of the cooked vegetables and add them back to the pot.
- Serve with rice or naan bread for a more authentic experience.
