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
-
65 minMain dishcourgettes, half-to-half-chopped, onion, curry powder, cranberry compote, bread, nut rice, peas,stuffed zucchini with cranberry mince
-
20 minMain dishRed pepper, sunflower oil, minced beef, burrito seasoning mix, canned canned chili beans, canned corn, tomato, multigrain tortilla wrap,mexican multigrain tortilla
-
30 minMain dishsomething crumbly potatoes, unsalted butter, beef tartlet, sprout chicory, ready-to-eat pear, gorgonzola, unroasted pecans, cranberries, cremaceto classico,perfectly cooked potatoes with tartar and chicory salad
-
55 minMain dishGreek yoghurt, tomato juice, leaf parsley, Quinoa, garlic, onion, olive oil, red pointed pepper, water,pointed pepper with quinoa
Nutrition
530Calories
Sodium20% DV470mg
Fat25% DV16g
Protein42% DV21g
Carbs24% DV71g
Fiber36% DV9g
Loved it