Vegetarian indian curry dish

Name: vegetarian indian curry dish
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 business suit flat bread natural pack a 280 g; 3 el sunflower oil; 350 g Quorn pieces dish a 175 g; 400 g coarsely chopped wok vegetable; 200 g Tikka Massala sauce pot 200 g; 200 ml water; 225 g frozen garden peas; 1 fresh mango

Vegetarian Indian curry dish with Quorn pieces, wool vegetables, garden peas and mango. Served with naan bread.

Ingredients

2 business suit flat bread natural pack a 280 g
3 el sunflower oil
350 g Quorn pieces dish a 175 g
400 g coarsely chopped wok vegetable

200 g Tikka Massala sauce pot 200 g
200 ml water
225 g frozen garden peas
1 fresh mango

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.