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.
-
15 minMain dishzucchini, white garnish almonds in a bowl, garlic, fresh fresh mint, fresh basil, extra virgin olive oil, Pecorino Romano, frozen garden peas, Biologically fresh linguine integrali,wholemeal linguine with zucchini pesto
-
20 minMain dishvine tomato, bunch onion, alfalfa, lamb shreds a la minute, traditional olive oil, lemon juice, soy sauce, watercress,lamb salad with tomato-soy salsa
-
25 minMain dishchorizo cubes, onion, Kale, water, egg, grated cheese,braised kale with egg
-
80 minMain dishbig crumbly potato, fennel bulb, onion, Red pepper, fresh green asparagus, zucchini, chorizo sausage, olive oil basil, fresh dill, creme fraiche,roasted asparagus and chorizo
Nutrition
605Calories
Fat28% DV18g
Protein44% DV22g
Carbs28% DV85g
Loved it