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Michael M. Cohen
Vegetarian indian curry
Indian curry with vegetables, almonds and vegetarian Quorn pieces.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut the peppers into pieces.
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Heat the oil in a frying pan and fry the quorn for approx. 5 min.
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Add the peppers and cook for about 3 minutes. Add the curry paste and the tomato cubes and simmer for another 10 minutes.
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Roast the almonds in a dry frying pan. Divide the rice and the curry over plates and garnish with the almonds.
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Nutrition
530Calories
Sodium20% DV470mg
Fat25% DV16g
Protein42% DV21g
Carbs24% DV71g
Fiber36% DV9g
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