Filter
Reset
Sort ByRelevance
Julie Michaelson Holdsworth
Indian curry with naan bread, pumpkin and paneer
Herbs, spices and vegetables predominate in Indian dishes. This is also the case in this tasty curry: an explosion of smells and colors.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the paneer into cubes of 2 cm. Heat the oil in the frying pan with non-stick coating and fry the paneer for 8 min.
-
Peel and grate the ginger in the meantime. Heat the rest of the oil in the frying pan.
-
Add the ginger, curry powder and wok vegetable and cook over medium heat for 5 minutes.
-
Let the lentils drain. Cut the tomatoes into cubes and finely chop the celery. Add the coconut milk, tomatoes, lentils, paneer and half of the celery.
-
Bring to the boil and simmer for 15 minutes on low heat. Season with pepper and salt.
-
Spread the flat over a grid and heat for 5 minutes in the middle of the oven.
-
Divide the curry over deep plates and sprinkle with the rest of the celery. Serve with the flat.
Blogs that might be interesting
-
20 minMain dishgreen asparagus tips, green bean, olive oil, batard white bread, smoked mackerel fillet, little romaine lettuce, arugula, semi-fat mayonnaise, lemon juice, capers,crispy green salad with mackerel -
20 minMain dishfarfalle, fusilli, haricots verts, green beans, shallot, pickle, tuna on oil, capers, romatomat, olive oil, balsamic vinegar, lemon juice, Pesto,Italian tuna salad with tomato dressing -
25 minMain dishdeer steak, dried apricots, Red port, peanut oil, butter, tomato paste, wild-fond, Meat bouillon, mustard, rosemary,deer steaks with apricots and port sauce -
15 minMain dishquick-cooking macaroni, winter carrot, traditional olive oil, macaroni vegetables, mix for macaroni, sifted tomatoes in a pack, tap water, Gouda aged cheese 48,vegetable macaroni with cheese cubes
Nutrition
700Calories
Sodium12% DV280mg
Fat69% DV45g
Protein48% DV24g
Carbs15% DV46g
Fiber28% DV7g
Loved it