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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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45 minMain dishtraditional olive oil, barbecue minicrock, frozen Mexican wok vegetables, vegetarian grilled pieces, sugo tomato sauce in pot, cooking cream light, tortilla chips natural,Mexican oven dish -
15 minMain dishfine mie, fresh sugarsnaps, cucumber, Shanghai wok sauce sweet and sour, sesame oil, Red wine vinegar, beef strips, salad mix,sweet-sour noodle salad -
20 minMain dishbutter, fine potatoes, leeks, coalfish fillet, dried Italian culinary herbs, lemon juice,coalfish with potato and leek
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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