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Curry with vegetables and mushrooms

A simple but very tasty and really filling dish.

Curry with vegetables and mushrooms
Servings4 Serving
CategoryDifficultyEasy
Ingredients
 488 g Rutabaga
 400 ml Coconut milk (18%)
 325 g Butternut squash (or another vegetable if you don't like pumpkin)
 250 g Mushrooms (champignons)
 264 g Zucchini
 231 g Bell pepper (paprica)
 225 g Canned Chickpeas (drained liquid)
 78 g Onion
 25 g Garlic
 20 g Ginger root
 70 g Curry paste
 50 g Spinach
 30 g Dill
 15 g Oil
 Lime
 Spices of your choice: curry, black ground pepper, turmeric, chilli
Directions
1

Cut the mushrooms, onion, garlic and ginger. Put in a pan with heated oil (15 g).

2

Cut small pieces of zucchini, pumpkin, rutabaga, celery root, bell pepper, and mushrooms. Add the chopped vegetables to the mushrooms, onions and garlic. Stew them until ready.

3

Add chickpeas, coconut milk, curry paste and spices. Sauté for ~10 minutes. Add the spinach and sauté for another 5-10 minutes.

4

In the end, sprinkle with lime juice.

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Nutrition Facts

Finished product weight 2357

Servings 4


1 serving contains
Calories 398
% Daily Value *
Total Fat 23.8g37%
Total Carbohydrate 36g12%
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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