Mauritian Vegetable Curry
Details
- Servings: 4
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion
- 4 cloves Garlic
- 1.5 tbsp Medium Curry Powder
- 6 Dried Curry Leaves
- 150 g Baby Potatoes
- 1 Aubergine
- 150 g Carrots
- 850 ml Vegetable Stock
- Saffron
- 1/2 tsp Salt
- 150 g Green Beans
- Fresh Coriander
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