Squash and chickpea curry
with coconut milk, naan bread and fried Brussels sprouts garnish
Informations supplémentaires
45 min.
|
655 kcal
|
easy
|
|
Printable version
1. Setup
Cut the carrots into small pieces. Chop the cilantro. Separate all the Brussels sprouts leaves. Peel and cut the squash into small cubes. Drain and rinse the chickpeas.
2. Cook the vegetables
Heat a drizzle of oil in a pan over medium-high heat. Cook the carrots, chickpeas and 500 2P | 750 3P g of squash with the spices and red curry paste for about 3-4 minutes. Add salt and pepper.
3. Add the broth
Add the broth cube and 1.5 2P | 2.5 3P cups of water. Bring to a boil. Simmer over medium-high heat 10-12 minutes. Add the coconut milk and cook for about 3-4 minutes. Adjust salt and pepper to taste.
4. Fry the Brussel sprouts
Heat a generous drizzle of oil in a small pan over medium-high heat. Fry the Brussels sprout leaves for 30 seconds until golden brown. Place on a paper towel.
5. Plate your dish
Add the cilantro to the curry. Serve the curry with the naan bread and garnish with the Brussels sprout leaves.
Bon appétit!
398mlChickpeas
0.5unitButternut Squash(es)
4unitCarrot(s)
150gBrussels Sprouts
200mlCoconut Milk
15mlRed Curry Paste
1unitVegetable Broth Cube(s)
10Spice Mix (Curry Powder,Ginger Powder,,)
1unitCilantro
2unitNaan Bread
What you need
655 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
25g
38%
cholesterol
0mg
fiber
14g
56%
protein
22g
saturated
16g
80%
sodium
1455mg
61%
sugar
16g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg