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EQUINAS82
Chickpea curry with cauliflower
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Ingredients
Directions
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Heat a wok pan and fry the curry paste for about 2 minutes. Add the coconut milk and stir well.
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Stir in the chickpeas and cauliflower and let the curry covered gently simmer for about 15 minutes.
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Add a splash of water if the sauce becomes too dry. In the meantime, heat the bread according to the instructions on the package. Serve the curry with the flat bread.
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Nutrition
605Calories
Fat28% DV18g
Protein44% DV22g
Carbs28% DV85g
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