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James Purcell
Curry with pumpkin sauce
Super fast curry with chicken, carrot, leek, pumpkin and coconut milk.
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Ingredients
Directions
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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.
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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.
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Season with pepper and salt. Stir frequently.
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In the meantime, heat the flat bread according to the instructions on the packaging in the oven.
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Spoon the curry into deep plates and serve with the flat bread.
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Nutrition
595Calories
Sodium27% DV640mg
Fat46% DV30g
Protein56% DV28g
Carbs16% DV48g
Fiber44% DV11g
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