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
-
25 minLunchbeef burger, bacon, butter, onion, Kaiser roll, mustard mayonnaise, sauerkraut, Apple,sauerkraut burger -
25 minMain disholive oil, onion, celery, winter carrot, tomato, penne, eggplant, parsley, hard goat cheese,pasta with tomato-aubergine sauce -
55 minMain dishwinter carrot, olive oil, half-to-half minced, egg, oatmeal, curry powder, farmer soup vegetables, frozen puff pastry, salt,minced meat pie with vegetables -
20 minMain dishBrown bread, young cheese, iceberg lettuce, olive oil, Tomato soup, raw vegetables, salad dressing yogurt,tomato soup with melted cheese
Nutrition
490Calories
Sodium0% DV0g
Fat34% DV22g
Protein44% DV22g
Carbs15% DV46g
Fiber0% DV0g
Loved it