Filter
Reset
Sort ByRelevance
James Purcell
Curry with pumpkin sauce
Super fast curry with chicken, carrot, leek, pumpkin and coconut milk.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Slice the garlic. Heat the oil in a skillet and fry the chicken strips, curry paste and garlic for 3 minutes on a high heat.
-
Meanwhile, halve the carrots in the length. Add this with the leek and pumpkin soup, bring to the boil and simmer for 8 minutes on low heat with the lid on the pan.
-
Season with pepper and salt. Stir frequently.
-
In the meantime, heat the flat bread according to the instructions on the packaging in the oven.
-
Spoon the curry into deep plates and serve with the flat bread.
Blogs that might be interesting
-
260 minMain dishbeef rib, unsalted butter, small onion, Guiness bokbier, clove, dried mace, dried laurel leaves, celeriac, pandan rice,beef stew with clove and beer -
20 minMain dishbaby potatoes, tomatoes, mild olive oil, Gourmet spinach cheese rondo, Italian spice mix,spinach schnitzel with herb potatoes -
30 minMain dishcrumbly potato, olive oil, onion, Brussel sprout, Apple, warm milk, mature goat's cheese,Brussels sprout stew with apple and goat cheese -
105 minMain dishbutter, Procurator drawer, shallots, Red wine, meat fond, doyenne du comice pears, asparagus tips, olive oil,paprika drawer with pear and asparagus tips
Nutrition
595Calories
Sodium27% DV640mg
Fat46% DV30g
Protein56% DV28g
Carbs16% DV48g
Fiber44% DV11g
Loved it