1.0Green dining roomhttps://zelenajedalen.sk/enrich600338<blockquote class="wp-embedded-content" data-secret="Ijmb2nZYt6"><a href="https://zelenajedalen.sk/en/recept/cicerovo-sosovicove-kari-so-spenatom/">Chickpea-lentil curry with spinach</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://zelenajedalen.sk/en/recept/cicerovo-sosovicove-kari-so-spenatom/embed/#?secret=Ijmb2nZYt6" width="600" height="338" title="“Cícerovo-šošovicové kari so špenátom” — Zelená jedáleň" data-secret="Ijmb2nZYt6" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script>https://zelenajedalen.sk/wp-content/uploads/2022/02/cicerovo_sosovicove_kari_spenat_ryza_vegan_EUBA_bufet.jpg800533Recept zostavila p.Horváthová, vedúca jedálne na Ekonomickej univerzite. Táto škola je zapojená do projektu Zelená jedáleň. Suroviny na 10 porcií Kari 0,20  kg Cibuľa Cesnak (podľa chuti) 1 ks Zázvor čerstvý (podľa chuti) 1,2 kg Paradajky 0,10 l Olej 0,01 kg Rasca 0,02 kg Koriander mletý 0,02  kg Kukurma Paprika čili papričky (podľa chuti) 0,40 kg […]