Indian vegetable curry

Name: indian vegetable curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Red onion; 2 el sunflower oil; 3 el spice paste for tikka massala; 400 g frozen fodder kale bunches; 400 g chilled pumpkin pieces; 400 g canned chickpeas; 400 g peeled canned tomatoes; 2 flatbread pack of 280 g; 170 g Greek yoghurt

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

400 g canned chickpeas
400 g peeled canned tomatoes
2 flatbread pack of 280 g
170 g Greek yoghurt

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.