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Pumpkin curry with chicken tenderloins and cauliflower
This curry with pumpkin, spring onion, chicken tenderloins, cauliflower and rice is ready. Extra tasty with coconut milk and pumpkin seeds.
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Ingredients
Directions
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Bring a generous pot of water to the boil. When the water boils, boil the rice in the pan, bring to the boil again and cook for 8 minutes until done.
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Turn off the heat, drain and let stand until use.
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Heat a frying pan without oil or butter and toast the pumpkin seeds for 4 min. On medium heat. Remove from the pan and allow to cool on a plate.
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Meanwhile, halve the large cauliflower florets. Heat the oil in the frying pan and fry the chicken for 2 min. On medium heat.
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Add the cauliflower florets and cook for 1 min on medium heat. Add the pasta sauce, coconut milk, pepper and possibly salt.
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Bring to the boil and cook on the pan for 7 minutes on low heat.
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Meanwhile, wash the spring onion and cut into rings. Divide the rice over deep plates and divide the curry next to it. Garnish with the spring onions and pumpkin seeds.
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Nutrition
690Calories
Sodium13% DV320mg
Fat38% DV25g
Protein80% DV40g
Carbs23% DV70g
Fiber36% DV9g
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