Filter
Reset
Sort ByRelevance
Michael M. Cohen
Vegetarian indian curry
Indian curry with vegetables, almonds and vegetarian Quorn pieces.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package.
-
Cut the peppers into pieces.
-
Heat the oil in a frying pan and fry the quorn for approx. 5 min.
-
Add the peppers and cook for about 3 minutes. Add the curry paste and the tomato cubes and simmer for another 10 minutes.
-
Roast the almonds in a dry frying pan. Divide the rice and the curry over plates and garnish with the almonds.
Blogs that might be interesting
-
30 minMain dishonion, sunflower oil, ground ginger, oyster mushrooms, risotto rice, tap water, soy sauce, chicken breast, Chinese wok vegetable bean sprouts red pepper,oriental risotto -
25 minMain dishzucchini, paprika mix, liquid margarine, garlic, White wine, minicrills, Gypsychnitzels, lemon,gypsy schnitzel with stewed peppers -
65 minMain dishshallot, garlic, fresh ginger, sambal oelek, salted cashew nuts, turmeric, ground cumin, ground coriander, peanut oil, coconut milk, coconut cream, vegetable stock, chilled lemongrass lemongrass, lime, fresh pointed cabbage, mushroom melange,vegan rendang with oxheart cabbage and mushrooms -
20 minMain dishtomatoes, garlic, olive oil, breakfast bacon, lettuce, Brown bread, mayonnaise, gherkin slices,american sandwiches
Nutrition
530Calories
Sodium20% DV470mg
Fat25% DV16g
Protein42% DV21g
Carbs24% DV71g
Fiber36% DV9g
Loved it