Filter
Reset
Sort ByRelevance
Pete Chang
Vegetable curry with chickpeas and raita
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 3 tablespoon peanut oil
- 3 tablespoon sunflower oil
- 4 shallot
- 1 Red onion
- 2 clove garlic
- 1 Red pepper
- 2 tablespoon Thai curry paste
- 1 green pepper
- 0.5 baking flour
- 300 gram Broccoli
- 1 zucchini
- 400 gram peeled tomato
- 100 milliliters vegetable stock
- 100 milliliters herbal broth
- 400 gram chickpea
- Flatbread
- 250 milliliters Greek yoghurt for the raita
- 250 milliliters full yogurt for the raita
- 0.5 cucumber for the raita
- 3 clove garlic for the raita
- 1 teaspoon cumin powder (djinten) for the raita
- Hand fresh fresh mint for the raita
- Hand fresh coriander for the raita
Directions
-
Heat the oil and fry the shallots, garlic and red pepper for 2-3 minutes. Put in the curry paste and bake for 1-2 minutes.
-
Add the pepper, cauliflower, broccoli and zucchini and stir-fry 3-4 minutes.
-
Mix the tomatoes with juice and stock and gently simmer for about 10 minutes.
-
Stir in the chickpeas and heat without cooking.
-
In the meantime, mix the ingredients for the raita. Serve the curry with flat bread and the raita.
-
20 minMain dishshell paste, green bean, olive oil, garlic, Red pepper, smoked chicken fillet, green pesto, Parmesan cheese, pecorino cheese,shell pasta with chicken, pesto and beans
-
30 minMain dishlean bacon, chili powder, peanut oil, sunflower oil, garlic, onion, Brown bean, soy sauce, Tabasco,chilli dish with cucumber and bacon
-
25 minMain dishbasmati rice, chicken breast, onion, canned chickpeas, sunflower oil, tandoori masala, fresh spinach, Greek yoghurt,chicken tandoori with chickpeas and spinach
-
20 minMain dishbasmati rice, Red pepper, peanut oil, Moroccan wok vegetable, green olives without seeds, pesto arrabbiata, water, fresh pangasius fillet, lemon, lamb's lettuce,pangasius fillet stewed in vegetables with green olives
Nutrition
565Calories
Sodium0% DV0g
Fat34% DV22g
Protein46% DV23g
Carbs21% DV62g
Fiber0% DV0g
Loved it