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Curry of mini vegetables with chicken
Indian curry with mini vegetables, coconut milk, chicken and basmati rice.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut onion into half rings and cut the chicken into pieces.
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Heat the oil in a stir-fry stir-fry the onion for 3 minutes. Add the chicken and curry paste and cook for 3 minutes.
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Cut the stalk of red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Add the red pepper together with the haricots verts from the packaging of the mini vegetables and coconut milk to the curry paste.
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Bring to the boil and cook for 4 minutes.
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Halve the corn on the cob in the length and add together with the asparagus broccoli and cook for another 2 minutes.
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Cut the stalk of the other red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
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Cut the coriander coarsely. Garnish the curry with the red pepper rings and sprinkle with the coriander. Serve with the rice.
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Nutrition
640Calories
Sodium39% DV940mg
Fat45% DV29g
Protein52% DV26g
Carbs23% DV69g
Fiber28% DV7g
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