Vegetable curry with naan bread

Name: vegetable curry with naan bread
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 bag baking flour; 3 tablespoons oil; 1 eggplant in cubes; 2 packages tofu stir fry spicy spicy a 180 g; 2 to grab flat rolls coriander garlic a 280 g; 1 tablespoons curry powder; 1 package coconut milk 200 ml

A nice Indian recipe. The vegetarian main course contains the following ingredients: cauliflower florets, oil, aubergine (diced), tofu stir-fry spicy spiced (a 180 g), naan bread coriander garlic (a 280 g), curry powder and coconut milk (200 ml).

Ingredients

Directions

Preheat the oven to 200 ° C.
Cut the cauliflower florets into smaller pieces.
Heat the oil in a stir-fry stir-fry in the aubergine 3-4 minutes.
Add the tofu and the cauliflower, shovel everything and stir-fry the whole for another 1-2 minutes on high heat.
Meanwhile, bake the bread in the oven.
Sprinkle the curry over the vegetables, pour the coconut milk and 100 ml water and let the curry simmer for another 5-7 minutes, season with salt and pepper.
Divide the vegetable curry over four plates and serve the flat bread with the meal..

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Nutrition

760Calories

Sodium4% DV100mg

Fat71% DV46g

Protein70% DV35g

Carbs18% DV53g

Fiber4% DV1g

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