Water Chestnut and Vegetable Curry
Water Chestnut and Vegetable Curry is a vegan, gluten-free, and nut-free curry that is perfect for those with dietary restrictions. It's a healthy and delicious dish made with a variety of vegetables, including water chestnuts, bell peppers, onions, and tomatoes, and a blend of aromatic spices. This curry is an excellent source of fiber, vitamins, and minerals, making it a great option for a healthy meal. However, people with nut allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
132 kcal
Protein
2 g
Carbs
24 g
Fat
3 g
Fiber
6 g
Ingredients
Water Chestnut
100 gms (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Carrot
0.25 cup, chopped (50g)
Green Beans (Chopped)
0.25 cup (50g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Cumin seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger and garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well.
Add the sliced water chestnuts and mixed vegetables. Mix well, ensuring the vegetables and water chestnuts are coated in the masala.
Add water to the pressure cooker and mix well.
Close the pressure cooker with a lid and pressure cook for 2 whistles over medium heat.
Let the pressure release naturally.
Garnish with fresh coriander leaves and serve hot.