28
Vegan curry 🌱
3
(29)
40 min
0 kcal
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Preparación de la receta
1
Chop the onion and fry it in the oil until it is almost transparent.
2
Add the diced pumpkin and sauté with the onion.
3
Drain the chickpeas and add them to the vegetables.
4
Add the coconut milk, the tablespoons of curry and salt and cook over medium heat for 10-15 minutes.
5
After this time we include the tofu cut in squares of the same size as the pumpkin. We leave it 10-15 minutes more over medium-low heat.
6
We cook the rice and serve it all together
Ingredients
Steps
Calories
1
Chop the onion and fry it in the oil until it is almost transparent.
2
Add the diced pumpkin and sauté with the onion.
3
Drain the chickpeas and add them to the vegetables.
4
Add the coconut milk, the tablespoons of curry and salt and cook over medium heat for 10-15 minutes.
5
After this time we include the tofu cut in squares of the same size as the pumpkin. We leave it 10-15 minutes more over medium-low heat.
6
We cook the rice and serve it all together
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Asian
Curry
Vegan
Meals
Use
Vegetables
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