Mealworm curry with yoghurt and naan bread

Name: mealworm curry with yoghurt and naan bread
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 onion; 2 toe garlic; 3 cm fresh ginger; 1 Red pepper; 2 el rapeseed oil; 25 g mealworms tray; 1 el garam masala Indian spice melange; 70 g tomato paste; 400 ml coconut milk; 1 vegetable stock; 450 g frozen fodder kale bunches; 350 g frozen garden peas; 4 mini naan bread; 170 g Greek yoghurt

Indian curry of mealworms with yoghurt and naan bread

Ingredients

Directions

Chop the onion and finely chop the garlic. Peel and grate the ginger.
Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
Heat the oil in a frying pan and fry the mealworms for 1 min. Add the onion, garlic, ginger and pepper and cook for another 3 minutes.
Add the garam masala to the mealworm mixture and cook for 1 min. Stir in the tomato puree and cook for 1 min.
Pour the coconut milk into the pan and heat to a bonded sauce while stirring. Dissolve the vegetable stock tablet.
Add the cauliflower and garden peas and bring to the boil. Turn the heat down, put the lid on the pan and simmer for 5 minutes.
Heat the flat rolls according to the instructions on the package. Serve the curry with the yogurt and flatten separately.

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Nutrition

590Calories

Sodium31% DV750mg

Fat54% DV35g

Protein36% DV18g

Carbs15% DV45g

Fiber40% DV10g

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