429 kcal
30 min.
Recipe for Vege curry with Turkish bread
1 reviews
NaN g
429 kcal
1 kcal
428.9
19.0g
18.4g
47.4g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Alpro Plain with Coconut 500g400 g
- Pana 2 Plain Naan1× package (288 g)
- Sweet pepper1× piece (230 g)
- Bio natural tofu1× package (200 g)
- Tomato sauce, homemade2× portion (200 g)
- Onion1× piece (120 g)
- Champignons0.5× package (85 g)
- Garlic0.5× piece (22.5 g)
- Ginger, fresh1× root (20 g)
- Coconut oil2× tablespoon (20 g)
- Coriander leaves, fresh3× tablespoon (12 g)
- Red chilli peppers1× piece (4 g)
How to make Vege curry with Turkish bread
1. Heat wok with oil and add garlic, ginger, chili and onions.
2. When veggies are soft and brow add Tomato sauce and coconut milk.
3. Use blender to smoother the sauce.
4. On a separate pan fry tofu until it’s brown.
5. On the same pan, after removing tofu, add some more coconut oil and add red and green sweet peppers.
6. When the start to get color add mushroom cut into large pieces. Put the to the sauce when ready.
7. Serve with Turkish bread (I made one by myself, it’s easy to find receléis in yt) with coriander topping.
Very tasty and healthy dish
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