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 dishpork tenderloin, olive oil, shallot, garlic, coriander powder (ketoembar), cinnamon powder, ginger powder (djahé), pistachios, flat leaf parsley, dried apricots, butter,pork tenderloin stuffed with apricots and pistachios -
30 minMain dishpandan rice, winter carrot, pak choi, traditional olive oil, Dutch meatballs, Bumbu spice red curry, Alpro Soya cuisine, tap water,thai meatballs with bok choy -
30 minMain dishlentils, vegetable stock, deep-frozen garden beans, Broccoli, sugarsnap, raw ham, Red pepper, sesame oil, peanut oil, lemon, garlic, soy sauce, ketjapmarinademanis, honey, fresh ginger,lentil salad with green vegetables -
33 minMain dishciabattina white, Parmesan cheese, fresh basil, minced chicken natural, tap water, Honig more than good basis for tomato soup, chilled Italian stir-fry vegetables, chilled pesto,Italian tomato soup with chicken meatballs
Nutrition
530Calories
Sodium20% DV470mg
Fat25% DV16g
Protein42% DV21g
Carbs24% DV71g
Fiber36% DV9g
Loved it