Filter
Reset
Sort ByRelevance
Cucina di papa
Indian vegetable curry
Vegetarian Indian curry of chickpeas, cauliflower and pumpkin served with naan bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onion into thin half rings. Heat the oil in a frying pan and fry the onion for 3 minutes on low heat.
-
Add the spice paste and fruit for 2 minutes. Add the cauliflower and pumpkin and fruit for 2 minutes.
-
Rinse the chickpeas in a colander with cold water, drain and add.
-
Add the tomatoes, bring to a boil and cook on low heat with the lid on the pan for 10 minutes.
-
In the meantime, prepare the plats according to the instructions on the packaging.
-
Remove the pan from the heat and stir in half of the yogurt through the curry. Serve with the rest of the yogurt.
Blogs that might be interesting
-
20 minMain dishgarlic, lemon, oil, leeks, fish bouillon tablet, cooking cream, Mussels, baguette,mussels with lemon cream -
15 minMain dishgarden peas, sesame oil, sunflower oil, coarsely chopped Japanese wok vegetables, Bumbu spice noodles goreng, basmati rice, shrimps, leg ham,nasi goreng with shrimp and ham -
15 minMain dishtagliatelle, onion, Chestnut mushroom, traditional olive oil, frozen garden peas, vegetable stock, hot water, hamham, cooking cream,tagliatelle with pea sauce and coburg ham -
30 minMain dishKale, Stew potatoes, smoked bacon duo, The Roller smoked sausage, pepper, salt, milk, butter,kale stew with bacon and artisan smoked sausage
Nutrition
490Calories
Sodium0% DV0g
Fat34% DV22g
Protein44% DV22g
Carbs15% DV46g
Fiber0% DV0g
Loved it