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Cucina di papa
Indian vegetable curry
Vegetarian Indian curry of chickpeas, cauliflower and pumpkin served with naan bread.
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Ingredients
Directions
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Cut the onion into thin half rings. Heat the oil in a frying pan and fry the onion for 3 minutes on low heat.
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Add the spice paste and fruit for 2 minutes. Add the cauliflower and pumpkin and fruit for 2 minutes.
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Rinse the chickpeas in a colander with cold water, drain and add.
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Add the tomatoes, bring to a boil and cook on low heat with the lid on the pan for 10 minutes.
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In the meantime, prepare the plats according to the instructions on the packaging.
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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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