Pita breads with vegetarian madras

Name: Pita breads with vegetarian madras
Ingredients: 20 g Sunflower oil; 15 g Knorr Professional spice puree garlic; 100 g white onion cubes; 15 g Professional spice puree ginger; 10 Pita breads; 750 g Knorr Patak's Madras; 850 g NoChicken chicken pieces; 20 g Coriander; 1 Water; 100 g sweet and sour pumpkin; 150 g Pomegranate seeds; 100 g Sweet and sour red onion; 1 tray of scarlet cress

This dish is made with Kipstuckjes from De Vegetarische Slager.

For 10 people.

Ingredients

20gSunflower oil

15gKnorr Professional spice puree garlic

100gwhite onion cubes

15gProfessional spice puree ginger

10Pita breads

750gKnorr Patak's Madras

850gNoChicken chicken pieces

20gCoriander

1Water

100gsweet and sour pumpkin

150gPomegranate seeds

100gSweet and sour red onion

1tray of scarlet cress

Preparation

Heat the oil and add the onions, garlic, and ginger, and stew until tender without coloring.
Add the madras sauce and bring to a boil.
Brown the vegetarian chicken pieces—preferably thawed—in some oil and add them to the curry.

Toast the pita breads and divide them along with the curry madras over the plates.
Finish the curry with the sweet and sour red onion and pumpkin.
Garnish the dish with coriander and cress.

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