Indian vegetable curry - Balance Box

Rapeseed Oil

1½ ml

Onion(s)

1 large

Garlic

1 clove(s)

Root Ginger

1 teaspoons

Chilli, Green or Red

1 individual

Turmeric

½ g

Garam Masala

½ g

Ground Coriander

⅛ teaspoon

Allspice

1½ g

Ground Cumin

½ g

Curry Powder

1 g

Thyme, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

Vegetable stock cube(s)

½ cube(s)

Tinned Tomatoes

50 g

Carrots, raw

50 g

Celery, Raw

50 g

Red pepper(s)

50 g

Sugar Snap Peas

40 g

Spinach

40 g

Brown Rice, dry

40 g

Coriander, fresh

1 teaspoons