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    You are at:Home»Lunch»Veggie Vindaloo with Naan
    Lunch

    Veggie Vindaloo with Naan

    bubbleBy bubbleMarch 15, 2022Updated:July 7, 2022No Comments2 Mins Read
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    6 servings (1 serving = 1 mini naan bread)

    Prep time: 30 mints

     

    Ingredients

    2 diced shallots

    2 tbsp. ghee oil, canola oil, or mustard oil

    ¼ cup diced zucchini

    ¼ cup diced and peeled eggplant

    ½ cup mixed, diced green and red peppers

    ¼ cup cauliflower

    2 tbsp. fresh lime juice 1 cup cooked quinoa

    ½ cup queso fresco or paneer

    4–6 mini naan bread

    2 tbsp. chopped fresh cilantro

     

    Seasoning mix:

    ½ tsp. turmeric

    2 tsp. curry powder

    ¼ tsp. ground ginger

    ½ tsp. ground red chili pepper flakes

    ½ tsp. ground cumin

    ¼ tsp. ground cloves

    ¼ tsp. ground cinnamon

     

    Directions

    Heat the oil to medium-high in a broad sauté pan, then add the eggplant, shallots, cauliflower, mixed peppers, and zucchini and sauté for 2-4 minutes. Slightly translucent and yet crunchy, the vegetables should be. Add a mixture of seasoning and whisk until well-mixed.

    Mix in the lime juice, cooked quinoa, cheese, and cilantro and switch off the heat.

    Serve whether cold or hot.

    To serve chilled: Chill filling. Add equally to the naan bread

    To serve hot: Randomly spread the veggie mix on top of the hot naan bread.

     

    Nutrition per Serving

    Calories; 306 kcal,

    Protein; 11 g,

    Sodium; 403 mg,

    Phosphorus; 238 mg,

    Dietary Fiber; 4.7 g,

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    Potassium; 238 mg.

     

     

     

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