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Mike Skiffington
Vegetarian indian curry dish
Vegetarian Indian curry dish with Quorn pieces, wool vegetables, garden peas and mango. Served with naan bread.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Bake the flat bread according to the instructions on the package.
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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.
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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.
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Nutrition
820Calories
Sodium25% DV600mg
Fat48% DV31g
Protein68% DV34g
Carbs34% DV102g
Fiber8% DV2g
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