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Robert P.
Indian endive stew with vegage chop
Vegetarian stew with endive, vadouvan and cashew nuts.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil them in water with salt, if necessary, for about 15 minutes.
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Meanwhile, cut the onions in half rings and finely chop the garlic. Heat the oil in a frying pan and fry the onion, garlic and garam masala on a medium heat for 10 minutes.
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Change regularly. Meanwhile, put the chickpeas in a sieve, rinse under cold running water and let drain. Add to the onions and cook for 4 minutes.
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Drain the potatoes, put them back in the pan and crush well. Put the pan back on low heat.
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Add the heap and all endive and stir until the endive is slightly shrunken. Mix in the onion chickpea mixture and season with salt and pepper.
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Turn off the heat, but leave the stew in the hot pan.
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Heat the rest of the oil in the frying pan and fry it finely chopped for 3 minutes on a high heat. Meanwhile, chop the cashew nuts roughly.
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Divide the stew over the plates or bowls. Spoon it finely, the rest of the heap and the mango chutney on it. Sprinkle with the cashew nuts.
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Nutrition
580Calories
Sodium17% DV400mg
Fat37% DV24g
Protein58% DV29g
Carbs18% DV53g
Fiber76% DV19g
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