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Vegetarian curry with paneer, spinach and almonds
Fresh curry with pandan rice, ginger, onions, roasted almonds, garam masala, tomato cubes, paneer, spinach and coriander.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Meanwhile, peel the ginger and cut finely. Cut the onions.
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Put the almonds together with the water in the blender and grind 1 minute to a paste.
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Heat the oil in a stir-frying pan the ginger and onion for 1 min on medium heat.
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Add the almond paste and garam masala and cook for 3 minutes.
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Add the tomatoes and water, bring to a boil and simmer for 5 minutes on low heat. Season with pepper and salt.
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Meanwhile cut the paneer into cubes of approx. 2 cm. Heat the rest of the oil in a frying pan and fry the cubes in 4 min. Golden brown.
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Season with pepper and salt. Times regularly. Take out of the pan. Put the spinach in parts in the same pan and let it shrink all the time.
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Cut the coriander and scoop through the curry. Divide the rice, curry and spinach over the deep plates.
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Chop the rest of the almonds coarsely and spread with the breadcrumbs over the curry.
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Nutrition
680Calories
Sodium2% DV40mg
Fat48% DV31g
Protein58% DV29g
Carbs22% DV66g
Fiber40% DV10g
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