Curry With Ground Fenugreek
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
60 min


20 gr.
0.5 tsp
Chili Flakes
0.25 tbsp
Curry Powder
Fennel Bulb
0.5 tsp
Ground Fenugreek
0.75 tbsp
35 gr.
0.75 tbsp
Olive Oil
50 gr.
35 gr.
50 gr.
Sweet Potato
70 gr.

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  1. Peel and cut your sweet potato so that they all have a similar size and shape.
  2. Wash and cut your broccoli, fennel bulb, Mushrooms and zucchini so that they all are a similar size.
  3. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your onion.
  5. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Boil rice according to the instructions on the package.
  2. Heat olive oil in a pot and add onion, Chili, curry powder and ground fenugreek and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Sweet Potato and fry for 15 minutes.Then add Fennel Bulb, Tofu and Zucchini, fry for 5 minutes.Then add Broccoli, fry for 4 minutes.Then add Mushrooms, fry for 1 minute.
  4. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add lime and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Cashews on top.