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BECKPAL
Coconut curry with carrot salad
A nice Indian recipe. The vegetarian main course contains the following ingredients: fresh coriander (15 g), salted cashew nuts (150 g), sunflower oil, coarsely chopped wok vegetables (400 g), root rye (a 150 g), vinegar, curry powder, coconut milk (poppy milk, 400 g), peanut butter, naan bread with garlic and coriander (a 2 pieces, 280 g) and butter.
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Ingredients
- 1 bag fresh coriander 15 g
- 1 bag salted cashew nuts 150 g
- 3 tablespoons sunflower oil
- 1 bag coarsely chopped wok vegetables 400 g
- 2 bags carrot grater a 150 g
- 1 tablespoon vinegar
- 3 tablespoons curry powder
- 1 look coconut milk popping milk, 400 g
- 3 tablespoons peanut butter
- 2 to grab flat bread with garlic and coriander a 2 pieces, 280 g
- 2 tablespoons butter
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Chop coriander.
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Cashew nuts coarsely chop.
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Heat 2 tbsp oil in woks high heat and stir-fry vegetables for 5 min.
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Mix raw vegetables with 1 tbsp oil, 1 tbsp vinegar, 1/2 tsp salt, 1/2 tsp curry powder.
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Add remaining curry powder to vegetables, stir-fry for 1 min.
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Stir in coconut milk and peanut butter, bring to the boil and boil for 5 minutes.
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Season with salt and pepper.
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spread flat bread with butter and heat in oven for 5 minutes.
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Create curry in four bowls, sprinkle with coriander and cashew nuts.
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serve flat bread and carrot salad..
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Nutrition
957Calories
Sodium27% DV640mg
Fat88% DV57g
Protein50% DV25g
Carbs29% DV86g
Fiber40% DV10g
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