Indian curry with naan bread, pumpkin and paneer

Name: Indian curry with naan bread, pumpkin and paneer
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 225 g Apetina paneer; 5 el peanut oil; 4 cm fresh ginger; 1 tl hot curry powder; 400 g Indian wok vegetables; 400 g canned lentils; 4 broken vine tomatoes; 20 g celery; 400 ml coconut milk; 4 broken mini platbread garlic and coriander

Herbs, spices and vegetables predominate in Indian dishes. This is also the case in this tasty curry: an explosion of smells and colors.

Ingredients

Kitchen Stuff

1 rasp

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.

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Nutrition

700Calories

Sodium12% DV280mg

Fat69% DV45g

Protein48% DV24g

Carbs15% DV46g

Fiber28% DV7g

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