Indian curry with pumpkin salad and naan bread

Name: Indian curry with pumpkin salad and naan bread
Ingredients: 2 Lemon juice; 1 Salt; 40 ml CHEF® Liquid Concentrate Vegetables; 1 Chili powder; 6 Garlic cloves; 1 kg Garden Gourmet® Vegan Filet Pieces; 100 ml Water; 900 g Coconut milk; 100 g almonds (skinless); 250 g Onions; 1 ground turmeric; 100 g Raisins; 2 vegan yogurt; 100 g coarsely chopped ginger; 3 ground garam masala; 25 g Mint leaves; 100 ml Lime juice; 150 ml vegetable oil or plant-based butter; 50 g Almonds; 1 kg orange pumpkin; Almonds; Rice; 2 roasted grated coconut; Indian naan bread; 30 g Fresh coriander; 800 ml Buitoni® Tomato Coulis

This Indian pumpkin salad is delicious with naan bread.This Indian recipe is for 10 people.

Ingredients

2Lemon juice

1Salt

40mlCHEF® Liquid Concentrate Vegetables

1Chili powder

6Garlic cloves

1kgGarden Gourmet® Vegan Filet Pieces

100mlWater

900gCoconut milk

100galmonds (skinless)

250gOnions

1ground turmeric

100gRaisins

2vegan yogurt

100gcoarsely chopped ginger

3ground garam masala

150mlvegetable oil or plant-based butter

25gMint leaves

100mlLime juice

50gAlmonds

1kgorange pumpkin

Almonds

Rice

2roasted grated coconut

Indian naan bread

30gFresh coriander

Preparation

Mix the chili powder with salt, lemon juice, and Liquid Concentrate Vegetables and then mix it through the vegan filet pieces.
Mix coconut milk with water and stir well to prevent lumps.
Blend the garlic, ginger, almonds, and yogurt into a smooth mixture.
Mix the dried spices through the vegan filet pieces and then mix with tomatoes and raisins.
Peel and roughly chop the onions.
Sauté the onions for 3-4 minutes in oil in a large pan. Add the vegan filet pieces and fry for another 2 minutes.
Add the rest of the ingredients and let it simmer for 10-15 minutes.