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.
-
60 minMain dishpea soup selection package, split peas, soup vegetable, egg, puff pastry,coarse pea soup with breadsticks -
170 minMain dishfrozen filo pastry, traditional olive oil, chicken bolt, ground ginger, saffron, cinnamon powder, onion, fresh parsley, medium sized egg, unsalted cashew nuts, granulated sugar, unsalted butter,savory pie with chicken and cashew nuts -
35 minMain disheggplant, paprika, coriander powder (ketoembar), cinnamon powder, dried oregano, pork schnitzel, cinnamon stick, butter, liquid baking product, shallot, peanut oil, sunflower oil, flour, fresh parsley,rolls with shallots and fried eggplant -
20 minMain dishpuff pastry, creme fraiche, Red onion, bacon cubes, old cheese, mustard, White wine vinegar, olive oil, lamb's lettuce, roots,flammkuchen with bacon, onion and crème fraîche
Nutrition
605Calories
Fat28% DV18g
Protein44% DV22g
Carbs28% DV85g
Loved it