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BRENDA MARQUEZ
African vegetable stew
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Ingredients
Directions
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Heat 4 tablespoons of oil and fry the aubergine cubes in a few portions brown. Always remove from the pan and drain on kitchen paper.
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Add the rest of the oil and fry the onion for about 5 minutes at a low setting. Add the garlic and spices and fruit for another minute.
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Scoop the potato and carrot cubes through and pour in the stock. Leave to simmer for about 10 minutes with the lid on the pan.
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Add the zucchini, pointed cabbage and eggplant and stir well. Cook for another 10 minutes. Tasty with flat bread or nut rice.
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25 minMain dishbaking flour, curry powder, lentils, Red onion, flat leaf parsley, yoghurt dressing chives, bacon patties a la minute,tandoori bacon patties -
60 minMain dishpork fillet, butter, flour, garlic, Italian spice mix, milk, meat broth tablet, lemon juice,braised in milk -
30 minMain dishbasmati rice, chicken breast, paprika, olive oil, garlic, Red onion, Broccoli, peppadew peppers,stir-fried broccoli with peppadew -
30 minMain dishonion, chestnut mushrooms, traditional olive oil, garden herbal bouillon, tap water, tomato, multigrain bread, soy cuisine light cooking cream, fresh parsley,mushroom soup and toast with tomato salsa
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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