Filter
Reset
Sort ByRelevance
EQUINAS82
Chickpea curry with cauliflower
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat a wok pan and fry the curry paste for about 2 minutes. Add the coconut milk and stir well.
-
Stir in the chickpeas and cauliflower and let the curry covered gently simmer for about 15 minutes.
-
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.
-
55 minMain dishtomato, chilled pumpkin pieces, garlic, traditional olive oil, balsamic vinegar, tofu natural, wheat flour, lemon, fresh flat parsley, wholegrain penne,wholegrain penne with pumpkin and tofu -
30 minMain dishhare fillet, olive oil, full red wine, tomato paste, meat fond, silver onion, cold butter,fillet of hare in red wine sauce -
20 minMain dishTarly, onion, garlic, tofu natural, olive oil, Italian vegetable mix, tomato cubes, black olives,vegetable dish with tofu -
20 minMain dishtagliatelle, traditional olive oil, onion, garlic, tomato cubes with basil and oregano, fresh leaf spinach, Mozzarella,tagliatelle with spinach
Nutrition
605Calories
Fat28% DV18g
Protein44% DV22g
Carbs28% DV85g
Loved it