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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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20 minMain dishbutter, chicken breast, chicken spices, Provencal herbs, cherry / cherry tomato, frozen puff pastry, egg, cream, Mihoen, oil,enchanting chicken quiche -
30 minMain dishbread mix white, traditional olive oil, dried Italian herbs, black olives, fresh cod fillet, Red Pesto, wheat flour,Mediterranean cod bread -
15 minMain dishSpaghetti, extra virgin olive oil, garlic, Red pepper, coarse sea salt, fresh parsley,spaghettini with garlic, pepper and olive oil -
15 minMain dishtagliatelle, onion, Chestnut mushroom, traditional olive oil, frozen garden peas, vegetable stock, hot water, hamham, cooking cream,tagliatelle with pea sauce and coburg ham
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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