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JulsCampbell
Potato-vegetable curry
A tasty recipe. The main course contains the following ingredients: potatoes (boil solid (a 450 g)), curry powder, lentils (boiled (400 g)), red onion, olive oil, celery, yoghurt (full (pack a 1 l)), fresh coriander ( a 15 g) and naanbroden (garlic and coriander mild (2 pieces)).
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Ingredients
Directions
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Cut large pieces of potato into quarters, half cut and in thin water with 1 tsp curry powder and salt to taste in 10-12 min.
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Cast off.
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Drain the lentils.
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Cut in onion.
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Heat the oil in the frying pan and bake the onion for approx.
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2 min.
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Cut celery into slices, add to onion and fry for 2 min.
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In bowl, stir in yogurt and residual curry powder and pour into pan, gently sweat for 5 minutes.
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Add potatoes and lentils and heat well.
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Add salt and pepper to taste and sprinkle with chopped coriander.
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Meanwhile, flatbread 1 min.
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On each side crusty grilling.
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Halve bread at an angle.
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Spread curry over 4 plates.
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Bring bread to it..
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Nutrition
470Calories
Sodium18% DV440mg
Fat15% DV10g
Protein34% DV17g
Carbs26% DV78g
Fiber16% DV4g
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