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Pete Chang
Vegetable curry with chickpeas and raita
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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.
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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.
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In the meantime, mix the ingredients for the raita. Serve the curry with flat bread and the raita.
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25 minMain dishonion, garlic, fresh ginger, Red pepper, rapeseed oil, mealworms, garam masala, tomato paste, coconut milk, vegetable stock, frozen fodder kale bunches, frozen garden peas, mini-naan bread, Greek yoghurt,mealworm curry with yoghurt and naan bread -
15 minMain dishsticking potato, small red onion, sweet pickle, lemon juice, coarse Zaanse mustard, traditional olive oil, La Hirondelle cheese,cheese racket with lukewarm potato salad -
30 minMain dishgiant shrimp, wok sauce, pandan rice, Chinese coal, sunflower oil, garlic, peanuts,teriyaki spear
Nutrition
565Calories
Sodium0% DV0g
Fat34% DV22g
Protein46% DV23g
Carbs21% DV62g
Fiber0% DV0g
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