So where are we? In Bombay or Puglia? This Vegan Curry recipe actually knows how to complement opposites: perfect for those who love Mediterranean food, but also exotic flavours. Also great for those who need a good supply of carbs and proteins, but who do not eat animal derivatives and for those who want something light and substantial at the same time.
The spices, in fact, enhance the taste of the ingredients without affecting the overall calorie intake, allow the seasonings to be cut and transmit more quickly to the brain the sense of satisfaction and therefore of satiety.
400 g of pumpkin peeled
200 g celeriac
1/2 onion
30 g raisins
30 g pine nuts
30 gr of almonds
4 italian friselle (or stale bread)
Sweet paprika q.s.
Curry q.s.
Cinnamon q.s.
Turmeric q.s.
20 gr oil
2 tablespoons of sunflower oil
White rice cooked as desired
4 tablespoons of sesame seeds