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TRINAVEE
Madrasa cabbage with mushrooms
Stew of kale and mushrooms with Indian spices.
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Ingredients
Directions
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Halve large pieces of potato and boil them together with the kale in plenty of water with salt in 10 min.
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Halve the mushrooms and finely chop the garlic. Heat the oil in a frying pan and fry the mushrooms for 4 minutes. Add the garlic and cook for 1 min.
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Cut the spring onions into 1 cm slant rings. Add the soy sauce and spring onions and heat for another 1 minute. Season with pepper.
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Drain the potatoes with kale, collect a cup of cooking liquid.
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Stamp the potatoes with kale and sufficient cooking fluid with the puree pestle into a smooth stew.
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Add the spices mixture and a little salt.
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Divide the stew over the plates and scoop the mushrooms.
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Nutrition
385Calories
Sodium31% DV735mg
Fat9% DV6g
Protein26% DV13g
Carbs22% DV65g
Fiber36% DV9g
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