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
-
60 minMain dishfrozen butter butter puff pastry, sprouts, onion, chestnut mushrooms in a bowl, unsalted butter, dried thyme, dairy spread chives light, medium sized egg,sprout cake with mushrooms -
30 minMain dishculinary, pickles, silver onion, raclette cheese, garlic, oil, Brown bread,raclette -
210 minMain dishchicken breast, lemon, olive oil, ground cumin (djinten), dried oregano, cinnamon, garlic, balsamic vinegar, fresh rosemary, tomato Tapenade, capers, chili pepper from the mill,chicken kebabs with tapenade -
40 minMain dishchicken breast, wine sauerkraut, schwarzwalder schinken, raw ham, fresh sage, butter, beer, mustard,chicken stuffed with sauerkraut with beer gravy
Nutrition
700Calories
Sodium12% DV280mg
Fat69% DV45g
Protein48% DV24g
Carbs15% DV46g
Fiber28% DV7g
Loved it