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Pumpkin curry with shrimps and fresh yoghurt sauce
 
 
4 ServingsPTM30 min

Pumpkin curry with shrimps and fresh yoghurt sauce


Try this pumpkin curry with shrimps and fresh yoghurt sauce

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Directions

  1. Heat the oil in a food or stew pan and fry the onion for about 5 minutes. Add the garlic and curry paste and fry for 1 minute while stirring.
  2. Add the sweet potato, cauliflower, pumpkin and stock, stir and bring to medium heat on medium. Turn the heat source down and let it simmer for 10-15 minutes. Add the cauliflower 5 minutes later for more bite.
  3. In the meantime, mix the ingredients for the yoghurt sauce and season with salt.
  4. Spoon the shrimps through the curry and leave for 5-10 minutes without lid on the pan.
  5. Roast the flat bread in the toaster or oven and cut into points.
  6. Serve the curry in bowls and sprinkle with a little coriander. Serve with the flat bread and the yoghurt sauce.

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Nutrition

445Calories
Sodium0% DV0g
Fat22% DV14g
Protein44% DV22g
Carbs19% DV57g
Fiber0% DV0g

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