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Created by Dina Begum
Transform leftover veggie curry into a healthy, tasty tea or filling lunch. Dina Begum has taken her aubergine and paneer curry and stuffed it into pittas to serve with spiced potato wedges and a side salad for freshness. This is fab fusion food! See method
of the reference intake Carbohydrate 66.9g Protein 17.8g Fibre 8g
Tip: This recipe uses leftovers from Dina's roasted aubergine and paneer curry bowls.
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