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Roxana M
Vegetable curry with naan bread
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).
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the cauliflower florets into smaller pieces.
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Heat the oil in a stir-fry stir-fry in the aubergine 3-4 minutes.
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Add the tofu and the cauliflower, shovel everything and stir-fry the whole for another 1-2 minutes on high heat.
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Meanwhile, bake the bread in the oven.
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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.
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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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