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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.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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Peel and grate the ginger in the meantime. Heat the rest of the oil in the frying pan.
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Add the ginger, curry powder and wok vegetable and cook over medium heat for 5 minutes.
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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.
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Bring to the boil and simmer for 15 minutes on low heat. Season with pepper and salt.
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Spread the flat over a grid and heat for 5 minutes in the middle of the oven.
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Divide the curry over deep plates and sprinkle with the rest of the celery. Serve with the flat.
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Nutrition
700Calories
Sodium12% DV280mg
Fat69% DV45g
Protein48% DV24g
Carbs15% DV46g
Fiber28% DV7g
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