Indian vegetable curry - Balance Box

Rapeseed Oil

1 ml

Onion

20 g

Garlic

2 g

Root Ginger

2 g

Chilli, green or red

2 g

Turmeric

½ g

Garam Masala

½ g

Ground coriander

⅛ teaspoon(s)

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

½ cube(s)

Tinned Tomatoes

30 g

Spinach

30 g

Brown Rice, dry

35 g

Coriander, fresh

1 teaspoon(s)

Tomato Purèe

5 g

Passata

50 g

Aubergine

40 g

Courgette

40 g

Peppers, all types

80 g

Carrots, raw

40 g