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
-
20 minMain dishleeks, traditional olive oil, winter carrot, shell paste, fresh wok prawns with garlic, cooking cream light,pasta shells with shrimps in leek cream sauce -
25 minMain disholive oil, onion, garlic, paprika, tomato, rosemary, cod fillet, frozen pea, flat leaf parsley,cod with paprika sauce on garden pea puree -
25 minMain dishflour, paprika, coriander powder (ketoembar), chili powder, skimmed bovine rag, olive oil, Red onion, garlic, tomato, Red wine, Beef broth, kidney bean, coriander,chili con carne with beef stewed in red wine -
15 minMain dishmushrooms for pasta, traditional olive oil, chilled mezzelune with ricotta, porcini mushroom and truffle, fresh spinach, truffle mushroom tapenade, whipped cream, Pecorino Romano,mezzelune with mushroom cream sauce and spinach
Nutrition
820Calories
Sodium25% DV600mg
Fat48% DV31g
Protein68% DV34g
Carbs34% DV102g
Fiber8% DV2g
Loved it