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 dishhalf-to-half-chopped, Mix for minced garden herbs, medium sized egg, traditional olive oil, chives, rivolo cherry tomatoes, zucchini spaghetti, arugula lettuce melange, aceto balsamico di Modena, petit beurre bread,Italian meal salad with spiced meatballs
-
25 minMain dishsticking potatoes, olive oil with basil, shallots, salt flakes, watercress, rucola lettuce, white cheese with olives and garlic in oil,on the plate baked potatoes with rucola salad
-
60 minMain dishflat leaf parsley, wasabipasta, butter, tuna steaks, ketjapmarinade, olive oil, bunch onions,tuna with wasabi butter and spring onions
-
30 minMain dishbasmati rice, zucchini, onion, traditional olive oil, half-to-half-chopped, cinnamon powder, dried apricots without seeds, ground cheese,stuffed Courgettes
Nutrition
820Calories
Sodium25% DV600mg
Fat48% DV31g
Protein68% DV34g
Carbs34% DV102g
Fiber8% DV2g
Loved it