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Scott K
Pumpkin curry with naan bread
Indian pumpkin curry with naan bread.
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Ingredients
Directions
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Cut the pumpkin into large pieces, remove the seeds and the threads and cut the flesh into cubes.
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Cut the onion into wedges. Melt the butter in a frying pan and fry the onion 3 min.
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Add the curry powder and the pumpkin and stir-fry for 5 minutes. Pick the coriander leaves and finely chop the coriander leaves.
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Pour water, add the cilantro stalks and cover the pumpkin for 10 minutes.
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Then add the garden peas and yogurt and bring the dish to the boil.
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Heat the flatbreads according to the instructions on the packaging and cut into long strips.
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Serve the pumpkin curry with the bread. Sprinkle finely chopped coriander.
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Nutrition
450Calories
Sodium11% DV265mg
Fat28% DV18g
Protein34% DV17g
Carbs17% DV52g
Fiber40% DV10g
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