Vegetable Indian curry Recipe | Samsung Food App

Ingredients

• 3 garlic cloves, peeled
• 1-inch (2 ½ cm) piece of fresh ginger, peeled
• 1 small jalapeño pepper, seeded and chopped
• 4 ounces (113 grams) tomatoes, chopped
• 1 tablespoon tomato paste
• 3 tablespoons vegetable oil
• 6 ounces ( 170 grams) yellow onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground ginger
• ½ teaspoon kashmiri/red Indian chili powder (substitute cayenne pepper)
• 1 teaspoon salt, or to taste
• 1 tablespoon maple syrup
• 1 1/2 cups (354 ml) vegetable broth
• 8 ounces (226 grams) carrots, peeled and cut into large pieces
• 6 ounces (170 grams) potato, cut into 1 inch cubes
• 8 ounces (226 grams) cauliflower florets
• 1 tablespoon corn starch
• 5 ounces (141 grams) plain Greek yogurt
• ¾ cup (88 grams) fresh or frozen peas