Filter
Reset
Sort ByRelevance
Mike Skiffington
Vegetarian indian curry dish
Vegetarian Indian curry dish with Quorn pieces, wool vegetables, garden peas and mango. Served with naan bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Bake the flat bread according to the instructions on the package.
-
Heat the oil in a frying pan. Bake the Quorn Pieces around. Add the wok vegetables and stir-fry for 4 minutes. Pour in the curry sauce and the water. Scoop the frozen garden peas through.
-
Bring the sauce to the boil and let the dish simmer for 10 minutes. Peel the mango and cut into pieces. Divided the curry over deep plates. Serve with flat bread and mango.
Blogs that might be interesting
-
155 minMain dishmedium-sized onion, beef sukadelap, wheat flour, unsalted butter, Leffe brown, beef broth tablet, tap water, dijon mustard, laurel leaf, parsnip, winter carrot,belgian stew with brown beer, carrot and parsnip -
20 minMain dishgreen beans, bunch onion, ham ham, olive oil, garlic, gnocchi di patate, flat leaf parsley,green beans gnocchi -
20 minMain dishWhite rice, afterglows, Chicken Sate, traditional olive oil, tap water, mix for nasi herbs, ketjapmarinade, ground coconut, kroepoek,kokosnasi with chicken satay and prawn cracker -
45 minMain dishminced beef, onion, garlic, pepper, tomato cubes with tomato juice, fresh oregano, banana, raisins, cinnamon, wrapt tortillas, neutral oil, avocado, grated cheese,tacos filled with sweet picadillo
Nutrition
820Calories
Sodium25% DV600mg
Fat48% DV31g
Protein68% DV34g
Carbs34% DV102g
Fiber8% DV2g
Loved it