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Indian vegetable curry
 
 
4 ServingsPT25M25 min

Indian vegetable curry


Vegetarian Indian curry of chickpeas, cauliflower and pumpkin served with naan bread.

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Directions

  1. Cut the onion into thin half rings. Heat the oil in a frying pan and fry the onion for 3 minutes on low heat.
  2. Add the spice paste and fruit for 2 minutes. Add the cauliflower and pumpkin and fruit for 2 minutes.
  3. Rinse the chickpeas in a colander with cold water, drain and add.
  4. Add the tomatoes, bring to a boil and cook on low heat with the lid on the pan for 10 minutes.
  5. In the meantime, prepare the plats according to the instructions on the packaging.
  6. Remove the pan from the heat and stir in half of the yogurt through the curry. Serve with the rest of the yogurt.

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Nutrition

490Calories
Sodium0% DV0g
Fat34% DV22g
Protein44% DV22g
Carbs15% DV46g
Fiber0% DV0g

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