Filter
Reset
Sort ByRelevance
Scott K
Pumpkin curry with naan bread
Indian pumpkin curry with naan bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pumpkin into large pieces, remove the seeds and the threads and cut the flesh into cubes.
-
Cut the onion into wedges. Melt the butter in a frying pan and fry the onion 3 min.
-
Add the curry powder and the pumpkin and stir-fry for 5 minutes. Pick the coriander leaves and finely chop the coriander leaves.
-
Pour water, add the cilantro stalks and cover the pumpkin for 10 minutes.
-
Then add the garden peas and yogurt and bring the dish to the boil.
-
Heat the flatbreads according to the instructions on the packaging and cut into long strips.
-
Serve the pumpkin curry with the bread. Sprinkle finely chopped coriander.
Blogs that might be interesting
-
20 minLunchtortilla wrap, frozen spinach, black olive, olive oil, honey, paprika, feta, pine nuts,wrap with spinach and feta
-
15 minMain dishfusilli, water, beef broth tablet, thin bacon strips, wok vegetable coarsely cut, white beans in pot, sieved tomatoes,minestrone soup with bacon
-
30 minMain dishbasmati rice, onion, fresh green beans, sunflower oil, Thai chicken fillet cubes, fresh wok sauce green curry, fresh coriander,thai chicken dish from the wok
-
25 minMain dishsomething crumbly potatoes, unsalted butter, Vegetarian Butcher Hacked Balls, wheat flour, onions, vegetable stock, hot water, semi-skimmed milk, mustard, chopped endive, Little piccalilly,stew with endive, veg balls and amsterdamse onion gravy
Nutrition
450Calories
Sodium11% DV265mg
Fat28% DV18g
Protein34% DV17g
Carbs17% DV52g
Fiber40% DV10g
Loved it