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Curry with mushrooms Turkish peas and couscous
I found frozen mushrooms in the fridge. And a delicious lunch!
A simple but very tasty and really filling dish.
Cut the mushrooms, onion, garlic and ginger. Put in a pan with heated oil (15 g).
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.
Add chickpeas, coconut milk, curry paste and spices. Sauté for ~10 minutes. Add the spinach and sauté for another 5-10 minutes.
In the end, sprinkle with lime juice.
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Finished product weight 2357
Servings 4
* 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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