Active Baby
2 reviews
independently verified
rating 5.00 / 5
Active Baby
2 reviews
independently verified
Store rating 5.00 / 5
Product rating 5.00 / 5

Pita pockets with curry meat filling

Ingredients
  

Meat filling

  • 2 large onions
  • ¼ scallion
  • 4 carrots
  • 1 tbsp oil
  • 400 g minced meat
  • 2 tsp curry
  • 1 dl water
  • 3 tbsp soy sauce
  • 100 g peas from frost

Pita bread with greens

  • 1 red pepper salad or cabbage
  • 8 wholemeal pita bread
  • 2 dl Greek yogurt 10%

Instructions
 

Meat filling

  • Peel the onions and cut them into cubes
  • Divide the cabbage into quarters and cut off the stalk. Cut ¼ cabbage finely and store the rest in a plastic bag and store in the fridge
  • Peel and grate the carrots
  • Saute the meat in oil until it has changed color
  • Add curry and vegetables and sauté for 3-4 minutes
  • Add water, soy sauce and peas and bring to the boil. Let the dish simmer under the lid for another 4-5 minutes.

Pita bread with greens

  • Clean the pepper and cut it into cubes
  • Rinse and slice the salad or cabbage finely
  • Warm the pita breads in the oven
  • Open the warm pita breads and add the meat filling together with peppers, salad and Greek yoghurt.

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