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
-
20 minMain dishyellow bell pepper, ready-to-eat avocado, Cherry tomatoes, big pita bread, peanut oil, frozen raw peeled pink shrimps, Honig mix for fajitas, water, sliced iceberg lettuce, sour cream,fajitasbowl with fried shrimps and pita bread -
30 minMain dishTwente bread roll, bunch onion, wild pink salmon in a tin, lemon, medium sized egg, bread-crumbs, traditional olive oil, cucumber, mayonnaise, water, Sriracha Thai chili sauce, cut pointed cabbage, carrot julienne,zalmburger with coleslaw -
25 minMain dishfresh dill, coalfish fillet, pandan rice, butter, sliced leek, carrot julienne, garden herbs broth, creme fraiche, crayfish, garden peas,thrush rice with fish-vegetable sauce and crayfish -
65 minMain dishred-skinned potato, fresh Italian spice mix, traditional olive oil, zucchini, Cherry tomatoes, White wine vinegar, vegetarian schnitzel,oven-roasted potatoes with vegaschnitzel and zucchini
Nutrition
530Calories
Sodium20% DV470mg
Fat25% DV16g
Protein42% DV21g
Carbs24% DV71g
Fiber36% DV9g
Loved it