Curried vegetables with flatbread - FreshMAG
Delightful curried vegetables with flatbread - quick, simple, and packed with flavor from onions, pumpkin, and chickpeas in a warming curry sauce. Perfect in under 30 minutes!
Ingredients
- pepper
- cinnamon
- sugar snap: 150 g
- starch: 2 tsp.
- chilli powder
- salt
- milk: 100 ml
- vegetable oil: 2 tbsp.
- onion: 1
- ground cumin: 1 tsp.
- chickpea, cooked (without fat and salt added): 400 g
- cream yogurt: 250 g
- vegetable stock: circa 500 ml
- pumpkin: 600 g
- lemon juice
- garlic clove: 2
- red pepper: 2
- turmeric powder: 2 tsp.
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