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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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15 minMain dishunpolished rice, butter or margarine, vegetarian balls, creme fraiche, Dijon mustard, onion, Broccoli, olive oil,broccoli with mustard cream
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25 minMain dishmix for vegetable soup, tap water, zucchini, fine soup vegetable, White bread, semi-sundried tomatoes, old cheese 48, arugula,bright zucchini soup
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35 minMain dishpandan rice, red curry paste, Thai Fish Sauce (Nuac Nam), lime juice, Thai vegetable mix, cod fillet or tenderloin,oriental cod packages
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45 minMain dishbaking flour, curry powder, sunflower oil, baby potatoes, breaded pork schnitzel,schnitzel with baby potatoes and curry cauliflower
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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