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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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23 minMain dishEggs, endive, ciabatta, olive oil, garlic, old cheese, Red onion, Zaanse dressing mustard honey,endive salad with old cheese -
50 minMain dishCountry parts with rosemary and himalayan salt, onion, Red pepper, garlic, chorizo pamplona, cheddar 48, bunch onion,potato wedges from the oven with chorizo -
180 minMain dishdried white beans, onion, garlic, celery, sprig of rosemary, traditional olive oil, roma tomato, winter carrot, sticking potato, celery, frozen kale, vluggort, ciabatta bake-off bread, extra virgin olive oil,ribollita of armanda -
30 minMain dish(sunflower oil, cut red cabbage, balsamic vinegar, dried thyme, apple / apricot compote, free-range chicken fillets, unroasted walnuts,red cabbage stewed in balsamic vinegar
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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