Curry with pumpkin sauce

Name: curry with pumpkin sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 toe garlic; 2 el (peanut) oil; 300 g free range chicken fillet strips; 3 el mild curry paste; 300 g deleted carrots; 400 g sliced leek; 555 ml fresh soup red lentils pumpkin coconut; 2 flat bread natural

Super fast curry with chicken, carrot, leek, pumpkin and coconut milk.

Ingredients

1 toe garlic
2 el (peanut) oil
300 g free range chicken fillet strips
3 el mild curry paste

300 g deleted carrots
400 g sliced leek
555 ml fresh soup red lentils pumpkin coconut
2 flat bread natural

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.