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Curry with mushrooms Turkish peas and couscous

I found frozen mushrooms in the fridge. And a delicious lunch!

Curry with mushrooms Turkish peas and couscous
Servings4 Serving
Category, DifficultyEasy
Ingredients
 400 ml Coconut milk 18%
 400 g Pumpkin
 300 g Mushrooms (for me they were frozen mushrooms)
 279 g Zucchini
 240 g Canned Chickpeas (drained liquid)
 169 g Bell pepper (paprica)
 100 g Onion
 60 g Whole grain couscous
 50 g Spinach
 50 g Curry paste (red this time for me)
 20 g Garlic
 20 g Ginger root (already peeled)
 10 g Oil
 Spices of your choice: curry, black ground pepper, turmeric, chilli
 Salt to taste
Directions
1

Thawed mushrooms squeeze the excess liquid and cut into smaller pieces. Cut onions, garlic and ginger. Put everything in a pan with heated oil (10 g) and fry lightly.

2

Cut into small pieces zucchini, pumpkin, peppers. Add the chopped vegetables to the onion and garlic. Bake / stew them ready.

3

Add curry paste, Turkish peas, couscous, add coconut milk and add spices. Saute for ~ 10 minutes.

4

Add spinach and sauté for another ~ 10 minutes.

5

At the end watered with lime juice (this may not be done).

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Nutrition Facts

Finished product weight 2265

Servings 4


1 serving contains
Calories 474
% Daily Value *
Total Fat 26.4g41%
Total Carbohydrate 15.4g6%
Protein 51.7g104%

* 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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