Madrasa cabbage with mushrooms

Name: madrasa cabbage with mushrooms
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1,2 kg chilled potato potatoes; 400 g kale with red pepper, red onion and red pepper; 250 g Chestnut mushroom; 2 toe garlic; 2 el sunflower oil; 2 bunch onion; 3 el soy sauce; 4 tl curry madras

Stew of kale and mushrooms with Indian spices.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Halve large pieces of potato and boil them together with the kale in plenty of water with salt in 10 min.
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.
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.
Drain the potatoes with kale, collect a cup of cooking liquid.
Stamp the potatoes with kale and sufficient cooking fluid with the puree pestle into a smooth stew.
Add the spices mixture and a little salt.
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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